Fall Crostini - 2-Ways

Gather

Ingredients

Let’s cook

Steps

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1. 1Preheat your oven to 375 degrees
2. 2Slice your bread loaf into 1-inch slices. Arrange on a large baking sheet.
3. 3Drizzle each slice with olive oil and a sprinkle of salt and pepper.
4. 4Toast bread for 10 min total, flipping them over halfway through. Set aside.
5. 5Preheat your oven to 425 degrees.
6. 6Dice your butternut squash into small cubes. Toss with olive oil, salt, pepper and brown sugar. Spread out on a baking sheet and bake for 25 minutes or until edges are crispy and center is tender.
7. 7In a medium bowl, mix your ricotta, lemon zest and a sprinkle of salt and pepper. Set aside.
8. 8In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Toss sage leaves in to crisp. Remove once edges curl up and leaf is turning darker green. Remove and place to cool on paper towel, pat off any extra grease.
9. 9Assemble your crostini. On each slice of bread, spread a thin even layer of ricotta. On top of the ricotta spoon a few cubes of butternut squash. Top with a fried sage leaf, sprinkle of sea salt and a squeeze of fresh lemon juice.
10. 10Top crostini right before serving to the bread doesn't get soggy.
11. 11Slice your smoked gouda round slice into 4 triangles. Top each toasted crostini with one triangle. Place under broil in the oven until cheese is bubbly.
12. 12Core and slice your apple into medium-thin slices. You do not want the apple to be much bigger or thicker than the bread.
13. 13Drizzle with Mikes Hot Honey and garnish with fresh rosemary. ENJOY!