Butternut Squash Crostini with Speck and Ricotta

These butternut squash crostini are the perfect appetizer! The sweetness of the roasted squash with the salty speck and smooth ricotta are an amazing combination that will leave you wanting more!

Course Appetizer

Cuisine Italian

Prep Time 15

Cook Time 25

Servings crostini

Calories 113kcal

Author Pina Bresciani

Ingredients

12 slices of a french baguette cut into ½"-¾" slices
1 cup butternut squash cut into small cubes
½ cup speck cut into strips
2 tablespoon olive oil divided
½ cup ricotta
fresh thyme
salt and pepper to taste

Instructions

Preheat oven to 400°F. Peel butternut squash, cut in half, and remove the seeds. Cut it into small cubes. Place 1 cup of butternut squash cubes on a parchment-lined baking sheet. Season with 1 tablespoon olive oil, salt and pepper.
Roast butternut squash in the oven for approximately 25 minutes, or until golden and tender.
Prepare the bread toasts by baking, grilling or frying them.
While squash is roasting, add the ricotta to a bowl and season with salt. With an electric mixer, whip the ricotta until it is creamy and smooth, a few minutes.
Heat 1 tablespoon olive oil in a pan over medium heat. Add the speck and sautée until slightly crispy, a few minutes.
Spread the ricotta on the bread. Top with butternut squash, speck and fresh thyme. Serve immediately!

Notes

Try to get the speck sliced a little thicker than usual, so it's easy to cut into strips
If you can't find speck, you can use prosciutto. Once again, try to get thicker slices

Nutrition