Description
These Roasted Honeynut Squash Crostini with Whipped Ricotta and Fried Sage are a perfect appetizer that combines the natural sweetness of roasted honeynut squash with creamy, whipped ricotta cheese and crispy fried sage leaves atop crunchy toasted baguette slices. Ideal for entertaining, this elegant yet simple dish offers a delightful mix of textures and savory flavors.
Ingredients
Scale
Roasted Honeynut Squash
- 2 small honeynut squash (about 4-5 cups of 1/2 inch cubes)
- 2 tbsp olive oil
- 1/2 tsp salt
Whipped Ricotta
- 16 oz whole milk ricotta cheese
- 2 tbsp heavy cream
- 2 tbsp olive oil
- 1/2 tsp salt
Fried Sage
- 2 bunches fresh sage (about 24-30 leaves)
- 3-4 tbsp olive oil for frying
Crostini
- One baguette sliced into 24 1/2 inch slices
- Olive oil for drizzling
- Flaky salt like Maldon, for sprinkling
Instructions
- Roast the Honeynut Squash: Preheat the oven to 425°F (220°C). Peel and cube the honeynut squash into even 1/2 inch pieces. Toss the cubes with 2 tablespoons of olive oil and 1/2 teaspoon salt on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly browned and crispy. Remove from the oven and set aside to cool.
- Prepare the Whipped Ricotta: In a food processor, combine the ricotta cheese, heavy cream, 2 tablespoons olive oil, and 1/2 teaspoon salt. Whip on high speed until the ricotta is smooth, creamy, and light in texture.
- Toast the Baguette Slices: Slice the baguette into 1/2 inch rounds and arrange them on a baking sheet. Drizzle lightly with olive oil. Toast in a preheated 400°F (200°C) oven for 5-7 minutes or until lightly browned and crisp. Remove and let cool completely.
- Fry the Sage Leaves: Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Fry the sage leaves in small batches for exactly 3 seconds each to achieve crispiness without burning. Quickly remove the fried leaves and drain them on paper towels to remove excess oil.
- Assemble the Crostini: Spread approximately 1 tablespoon of the whipped ricotta on each toasted baguette slice. Top with 5-6 cubes of the roasted honeynut squash. Drizzle a small amount of olive oil over the assembled crostini and sprinkle with flaky salt to taste. Finally, nestle 2 fried sage leaves on top of each crostini. Arrange on a platter and serve immediately.
Notes
- This appetizer beautifully balances the sweet, roasted flavor of honeynut squash with creamy ricotta and the aromatic crunch of fried sage.
- Ensure the squash cubes are evenly sized to roast uniformly and achieve the perfect texture.
- Frying sage leaves quickly prevents them from becoming bitter; timing is key.
- Use a crusty baguette for ideal texture and to hold the toppings without sogginess.
- Flaky salt like Maldon adds a nice finishing texture and enhances the overall flavor.
Nutrition
- Serving Size: 1 crostini
- Calories: 101 kcal
- Sugar: 1 g
- Sodium: 116 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 11 mg
