Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage
This is a real treat and so simple to make. It takes less than 40 minutes in total to prepare and cook. I found it on AppetizerGirl.com and adapted the recipe to suit.
1 loaf of good-quality crusty bread, cut into slices
1 acorn squash
1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
1½ cups good-quality ricotta
1 bunch sage leaves
Freshly ground pepper
Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine
Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
one whole head of garlic
2 tablespoons extra virgin olive oil
1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
4 ounces soft goat cheese, room temperature
1.5 ounces fresh baby arugula
1 teaspoon balsamic vinegar
4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
Maldon or fleur del sel salt, for finishing
Roast Garlic: Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese
A very satisfying Roasted Garlic Bread smothered with a Smoked Black Pepper Cheddar Cheese and baked to perfection!
Prep time: 15 min
Cook time: 1 hr
1 head garlic
1 teaspoon olive oil
4 ounces cream cheese, softened
1 cup shredded Tillamook Smoked Black Pepper White Cheddar Cheese
1 tablespoon mayonnaise
1/2 loaf of french bread (1 loaf cut in 1/2 lengthwise)
chopped fresh parsley for garnish
Preheat oven to 400 degrees.
Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 – 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove.
Combine roasted garlic, cream cheese, cheddar cheese and mayonnaise together in a bowl.
Spread mixture over the bread. Bake in preheated oven for 15 – 20 minutes or until cheese is melted and bubbly. Garnish with chopped fresh parsley.
Easy Delicious Recipes That Anyone Can Make Quick And Easy