French Sea Salt with Herbs (Such as Louis Sel’s Sel Marin)
Instructions
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.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/11/15/butternut-squash-and-ricotta-crostini/