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Ricotta and butternut squash bruschetta
A creamy take on this classic appetizer! Made with french bread, a butternut squash puree, a cheesy pesto, creamy ricotta, and topped with blueberries, this dish delivers elegance and the perfect bite of flavour.
SERVES
4
Ingredients
Bruschetta
- 4 slices French bread (1-inch thick)
- Extra virgin olive oil, plus more for drizzling
- 2 cloves garlic
Butternut Squash Puree
- 2 tablespoons unsalted butter
- 2 cups butternut squash, cut into 1/2-inch cubes
- Kosher salt and ground black pepper to season, plus more for garnish
Pesto
- 1 1/2 cups fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons walnuts
- 1 clove garlic
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
Ricotta
- 1 cup whole milk ricotta
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
Garnish
- 1 cup blueberries or blackberries, halved, for garnish
- Fresh basil leaves, hand torn, for garnish
Directions
Bruschetta
- Preheat the oven to 425° F.
- Place the slices of bread onto a baking sheet and brush both sides with olive oil. Toast on the center rack until golden, 10 to 12 minutes, flipping halfway through.
- Rub the tops of the bread with the garlic cloves. Set aside for serving.
Butternut Squash Puree
- In a medium skillet over medium heat, combine the butter, butternut squash, and season with salt and ground black pepper. Cook until the butternut squash is tender, 10 to 15 minutes.
- Transfer to a food processor and blend until smooth. Set aside for serving.
Pesto
- In a food processor, combine basil leaves, grated Parmesan, olive oil, walnuts, garlic, black pepper and kosher salt and blend until mostly smooth.
- Set aside for serving.
Ricotta
- In a small mixing bowl, whisk together the ricotta, lemon juice, and honey until very smooth. Set aside for serving.
Assemble
- Divide and spread the ricotta onto each bruschetta.
- Followed by a layer of pesto and butternut squash puree.
- Garnish with blueberries, fresh basil, ground black pepper, and a drizzle of olive oil.
- Serve and enjoy!
