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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 

  1. Preheat the oven to 425° F.
  2. 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.
  3. Rub the tops of the bread with the garlic cloves. Set aside for serving. 

Butternut Squash Puree

  1. 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.
  2. Transfer to a food processor and blend until smooth. Set aside for serving. 

Pesto

  1. In a food processor, combine basil leaves, grated Parmesan, olive oil, walnuts, garlic, black pepper and kosher salt and blend until mostly smooth. 
  2. Set aside for serving. 

Ricotta

  1. In a small mixing bowl, whisk together the ricotta, lemon juice, and honey until very smooth. Set aside for serving. 

Assemble 

  1. Divide and spread the ricotta onto each bruschetta. 
  2. Followed by a layer of pesto and butternut squash puree. 
  3. Garnish with blueberries, fresh basil, ground black pepper, and a drizzle of olive oil.
  4. Serve and enjoy!


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