/ / Recipe of Crostini with squash and ricotta

Recipe for Crostini with squash and ricotta

  • Squash - 1 piece (900 g)
  • Olive oil - 5 1/2 Art. Spoons (plus oil for watering)
  • Light brown sugar - 1 st. a spoon
  • Sea salt and pepper - To taste
  • Fresh sage leaf - 24 pieces
  • Ricotta - 1 glass
  • Lemon peel - 1 teaspoon
  • Thick pieces of baguette - 12 pieces
  • Garlic - 1 tooth
  • Fresh lemon juice - To taste

1. Squash clean, remove seeds and cut into cubes with a size of 1 cm. Preheat oven to 220 degrees. Stir the squash, 2 tablespoons of olive oil and sugar on a baking sheet. Season with salt and pepper. Put the squash in one layer. Bake, sometimes stirring, until golden brown, until the squash becomes soft, 23-30 minutes. Allow to cool. 2. Preheat 1 1/2 tablespoons oil in a small frying pan over medium heat. Add sage and cook until the edges begin to wrap, until dark green, 1-2 minutes. 3. Lay the roasted leaves on a paper towel to dry. 4. Mix the ricotta cheese and finely grated lemon zest in a small bowl. Season with salt and pepper. 5. Using a brush, apply 2 table spoons of olive oil to both sides of the baguette slices. Fry in a pan on medium heat or in the oven for 1 -2 minutes on each side, until browned. Grate each slice of bread with a slice of garlic. 6. Spread 1 tablespoon of ricotta mixture for each rabbit. Spoon the cubes of squash. Pour crozine with lemon juice and olive oil. Sprinkle with salt and pepper. Decorate every bit with two fried sage leaves.

Servings: 12-13

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