This Butternut Squash Ricotta Toast is full of rich seasonal flavor, and finished with caramelized leeks. The perfect appetizer for special occasions!
Seasonal Favorites
This Appetizer is sure to impress your guests with its bold combination of sweet and savory flavors. The butternut squash compote with hints of maple syrup, apple, and vinegar beautifully complement the creamy ricotta cheese atop your bread of choice. This recipe was inspired by the famous, Jean Georges recipe. I simplified the recipe by cooking the squash on my stovetop instead of roasting and I also tweaked the flavors a bit for fun (added some apple, replaced the onion with leek etc.). This Butternut Squash Ricotta Toast will keep you coming back for more because it is THAT good.
The Bread
This recipe is extremely versatile and will taste good on a number of different breads. Personally, I prefer to top artisan sourdough bread (preferably homemade!) but I have made this dish with other breads such as raisin walnut bread or rosemary salt bread. Each combination is slightly different but I have yet to be disapointed.
Tools
Peeler Kit: OXO Good Grips 3 Piece Assorted Prep Y-Peeler Set
PrintButternut Squash Ricotta Toast
Ingredients
- 10 oz diced Butternut Squash
- 2 peeled and diced Apples (I use McIntosh)
- 1/4 cup Maple Syrup
- 1/4 cup Apple Cider Vinegar
- 2 Tablespoon Apple Juice
- Ricotta Cheese
- 1 Leek (cut the green part off and slice up the white part only)
- Butter
- Sourdough Bread
Instructions
- Cook Butternut Squash, Apples, syrup, vinegar, and juice in a small saucepan over medium heat. Allow the squash and apples to fall apart and mash them together.
- In a small sauté pan, melt butter and sauté leek until caramelized.
- Toast the bread, spread with Ricotta Cheese, top with butternut mixture, and top with caramelized leeks.
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