Ricotta Crostini With Butternut Squash Crispy Sage
Ingredients
- 1 1/2 cups whole-milk ricotta
- 2 tablespoons heavy cream
- Zest of 1/2 lemon (optional)
- 1/4 teaspoon salt, plus more for seasoning
- Freshly ground black pepper
- 1 baguette, sliced
- 4 tablespoons olive oil, divided, plus more for drizzling
- 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
- 1 tablespoon maple syrup
- 30 sage leaves
- Flaky sea salt
Instructions
Ricotta Crostini With Butternut Squash & Crispy Sage serves 30 original recipe by Food52.
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