Description
A cozy, elegant appetizer featuring roasted butternut squash and crisp apples on ricotta-topped French bread, drizzled with balsamic reduction and sage‑garlic oil.
Ingredients
Roasted Squash & Apples
2 cups butternut squash, diced
1 cup apples, diced
2 tbsp olive oil
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/2 tsp kosher salt
1/2 tsp black pepper
Ricotta & Bread
8 slices French bread
1 cup ricotta cheese
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
Garlic‑Sage Oil
2 tbsp olive oil
4 cloves garlic, minced
8 fresh sage leaves, chopped
To Finish
2 tbsp balsamic reduction
Fresh sage or black pepper, for garnish
Instructions
Roast squash & apples: Preheat oven to 425°F (218°C). Toss diced squash and apples with 2 tbsp olive oil, spices, salt, and pepper. Roast 15 minutes, stirring halfway.
Prep bread: Brush bread with 2 tbsp olive oil for toasting.
Mix ricotta: Stir ricotta with salt and pepper until smooth.
Make garlic‑sage oil: Heat 2 tbsp olive oil, add garlic and sage, cook 1–2 mins.
Combine: Toss roasted squash and apples in garlic‑sage oil.
Toast bread: Bake bread slices on a sheet 4–5 minutes until golden.
Assemble: Spread ricotta on toasts, top with squash‑apple mix, drizzle with balsamic.
Serve: Garnish with sage or pepper; serve warm or room temp.
Notes
Dice squash and apples evenly for roasting.
Gently fold apples to preserve texture.
Garlic‑sage oil is essential for flavor.
Store‑bought balsamic glaze saves time.
Assemble just before serving to keep bread crisp.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Roasting & Assembly
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 serving (1/8 recipe)
- Calories: 235
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 16 mg
Keywords: butternut squash bruschetta, fall appetizer, apple ricotta toast, roasted vegetable bruschetta, sage garlic crostini