Ricotta Crostini With Butternut Squash, Arugula, And Balsamic Drizzle.

1. 1

   Preheat the broiler and move an oven rack to the top position.

2. 2

   Slice the baguette diagonally.

3. 3

   Using a kitchen brush, brush extra virgin olive oil on each of the baguette slices and sprinkle both sides with salt and pepper.

4. 4

   Broil for one to two minute per side until golden and crispy but not too hard.

5. 5

   Preheat the oven to 425.

6. 6

   Toss the butternut squash, garlic, rosemary, and olive oil, place on a baking sheet, and sprinkle with salt and pepper.

7. 7

   Roast for 30 minutes or until tender and golden, but not mushy.

8. 8

   While the squash is still hot, mix with the arugula. The heat of the squash will wilt the arugula. Set aside

9. 9

   Put the balsamic vinegar in a small saucepan over medium heat and simmer, cooking until reduced by 1/2. set aside.

10. 10

    Mix the lemon zest into the ricotta. Set aside.

11. 11

    Slather 2 tablespoons of ricotta onto the crostini. Top with 2 tablespoons of the squash arugula mixture. Drizzle with the balsamic reduction.

* Per serving · 4 servings · Values may vary.