Winter Butternut Bruschetta with Herbed Ricotta is the recipe today. Read up on why its the ideal winter appetizer.
Every few months I have a special lunch outing with a core group of work colleagues. It’s rare that we can all align our busy calendars so it’s typically only four times a year that we are able to escape. Over the course of the nearly four years I have been venturing out with this group we have come to create a lunch tradition. It involves going to our favorite downtown Princeton spot, Teresa’s, followed by a scoop of ice cream at Halo Pub. I have long since wanted to write a post about this dynamic lunch duo. However; I ALWAYS end up diving into my lunch before remembering to photograph. So here is my promise that on our next return I will manage to pull it together for a review!
With all of that said, on our latest outing we ordered these fantastic little bruschettas that were a winter special. Of course after the first bite I was internalizing every spice, ingredient and flavor I could conjure from my encounter. I could tell that this bruschetta was definitely something that was both easy enough to recreate at home and also worthwhile to enjoy devouring again.
The crisp bites of bread were slathered with herbed ricotta and then topped with earthy butternut squash. I think what really sold the dish was the combination of honey and olive oil that were drizzled delicately over the top of each piece. The sweet and savory combination of these rustic flavors was dynamite. I took the liberty of recreating the dish to the best of my ability over my Christmas break with family members as my tasting guinea pigs. Apparently, I passed because they were gobbled up quite quickly.
Whip these up for a weekend lunch or make them as a party pleaser at your next group gathering.
…all for the love of the dish
- 2 cups of butternut squash, diced
- 24 thin slices of French baguette
- 1 cup ricotta cheese
- 1 cup arugula
- 4 tbsp olive oil
- 2 tbsp good quality honey
- 2 tsp lemon zest
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp dried Rosemary
- 1/2 tsp dried thyme
- Preheat oven to 375 degrees. Lay our sliced bread on a baking sheet. Brush the bread lightly with approximately 2 tbsp of olive oil. Bake for 5-8 minutes or just crispy but the bread still has a little softness to the center.
- Meanwhile put the diced squash into a small saucepan. Pour water over the squash until just covered. Salt the water. Bring to a boil and then let continue to cook at a boil for 5 minutes. Drain the squash.
- Mix ricotta cheese with lemon zest, rosemary and Thyme.
- Spread the ricotta mixture onto the toasted bread slices. Then add a pinch of arugula and a spoonful of the butternut squash on top.
- Drizzle 2 tbsp of honey and 2 tbsp of olive oil across the bruschetta. Then sprinkle a little salt and pepper to taste.