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Butternut-Ricotta Crostini with Arugula
Creamy, crunchy, sweet, and bitter—this hand-held is bursting with contrasting textures and flavors, making it a delicious choice
Ingredients:
2 C Butternut squash, peeled, boiled, and mashed
1 C Ricotta cheese
4 cloves Ready-Set-Serve Peeled Garlic
2 tsp. kosher salt (split)
1/2 tsp. black pepper (split)
2 T olive oil
1 C Ready-Set-Serve Wild Arugula
8 slices bread, toasted
1/2 C pepitas, toasted
1 tsp. red pepper flakes
Instructions:
In a mixing bowl, combine squash, Ricotta, garlic, and half of the salt and pepper.
Heat oil in a skillet. Cook arugula seasoned with half of the salt and pepper until just wilted.
Spread equal portions of butternut-Ricotta mixture on toasted bread. Top with arugula, pepitas, and red pepper flakes.
Meal Type:
Fall
Winter
Appetizers
Vegetarian