Butternut Squash & Bacon Crostini |
These Butternut Squash and Bacon Crostini are a delicious sweet and savory fall appetizer. Toasty bread, creamy ricotta cheese, sweet butternut squash, crispy bacon, and earthy sage - all make for a tasty treat that's perfect for the chilly season.
INGREDIENTS
▢ 4 slices bacon
▢ ½ medium butternut squash about 2 cups cubed
▢ 1 cup ricotta cheese whipped
▢ 1 baguette sliced and toasted
▢ 2 tsp apple cider vinegar
▢ 1 tablespoon honey
▢ 1 tbsp fresh chopped sage
▢ 1 teaspoon salt
▢ ½ teaspoon pepper
INSTRUCTIONS
In a large skillet over medium heat cook the bacon until crispy - about 8-10 minutes. Remove with a slotted spoon and transfer to a plate topped with a paper towel to absorb the excess grease. Leave the bacon fat in the skillet.
To the skillet with the bacon fat (still over medium heat) add the cubed butternut squash and cook stirring occasionally until tender - about 10-20 minutes depending on the size of the cubes. Add a bit of olive oil if the skillet gets dry.
To the cooked squash, add the sage, apple cider vinegar, honey, salt, and pepper - mix to combine well and cook for about 2 minutes.
On each piece of toasted bread, top with an even amount of the ricotta cheese, followed by the butternut squash mixture, topped with the crispy bacon.
Balsamic Vinegar |
Maldon Smoked Sea Salt |
English Garden Canape Plates |
Kraak Side Plate |
Elin Plate in Iris Blue |
The English Garden canape plates are adorable! I just ordered 3 sets!
ReplyDeleteThose are a steal!
DeleteOMG, this looks fabulous! I'm definitely going to try it. Thank you Beth.
ReplyDeleteThat looks like a wonderful appetizers to add to my collection! Yum! The last plate reminds me of Stangl.
ReplyDeleteIt does remind me of Stangl.
DeleteThis looks delicious. I will try it as soon as I see butternut squash already cut up at our Central Market.
ReplyDeleteThat's smart!
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