I have a super easy appetizer idea for your holiday celebrations today: Butternut Squash and Ricotta Crostini. It takes just a few simple ingredients to put this together; sweet roasted cubes of butternut squash, creamy whole milk ricotta, and crusty toasted slices of bread. Then these little bites are finished off with a garnish of chopped fresh sage and the star ingredient: a sprinkle of Sel Marin. Louis Sel is the most delicious sea salt blended with provencal herbs. A good friend of mine, Karen, found out about this amazing salt at a Parisian food fair and could never quite find something similar back here at home. She decided to bring Louis Sel to the US and I’m so glad she did because now I put it on everything (I call it magic salt, because it magically makes me crave vegetables when I add it on top of a dish!). If you have any foodie friends or family, it would make a lovely holiday gift (maybe pair it with a nice cookbook, I have one you might like, wink wink!). Or grab some for yourself and get making this tasty appetizer for the holidays — full recipe below:
- 2 Cups of Butternut Squash, cut in cubes
- 1 Large Baguette
- 1.5 Cups of Whole Milk Ricotta
- 3-4 Fresh Sage Leaves
- French Sea Salt with Herbs (Such as Louis Sel’s Sel Marin)
- Preheat oven to 425 degrees.
- Arrange butternut squash on a rimmed baking sheet and roast for 50-60 minutes, until cooked through and the edges start to caramelize.
- Remove the cooked butternut squash from the oven and turn the broiler on. Slice the baguette into ¾” thick pieces and arrange on a baking sheet. Lightly drizzle the bread with olive oil and place under the broiler for 1-2 minutes until toasted to a golden brown color.
- While the toasts are still warm, spread a spoonful of ricotta cheese on each pieces and top with a few pieces of the roasted butternut squash, and bits of torn sage leaves.
- Finish each crostini with a sprinkle of sea salt with herbs and serve immediately.