DARK MULTIGRAIN BREAD CROSTINI WITH GOAT RICOTTA, ROASTED SQUASH, AND HONEY

Name: DARK MULTIGRAIN BREAD CROSTINI WITH GOAT RICOTTA, ROASTED SQUASH, AND HONEY
Ingredients: 4 slices dark multigrain bread; 5.3 oz fresh goat ricotta (150 grams); 8 slices Delica squash (about 1/2 inch thick, 1 cm); 1 tablespoon acacia honey; A few sprigs fresh thyme; 10 toasted hazelnuts, roughly chopped; as needed Extra virgin olive oil,; as needed Salt,; 1 pinch smoked paprika

Ilovecookingathome @ilovecookingathome

Verona

A delicious crostini topped with oven-roasted squash and fresh thyme, softened with a creamy goat ricotta that has a more intense flavor than cow’s milk ricotta. Finished with hazelnuts and honey for a well-rounded taste. My taste testers especially loved it!

Ilovecookingathome @ilovecookingathome

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Ingredients

4 slicesdark multigrain bread
5.3 ozfresh goat ricotta (150 grams)
8 slicesDelica squash (about 1/2 inch thick, 1 cm)
1 tablespoonacacia honey
A fewsprigs fresh thyme
10toasted hazelnuts, roughly chopped
as neededExtra virgin olive oil,
as neededSalt,
1 pinchsmoked paprika

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Steps

1

Place the squash slices, already washed and peeled with seeds removed, on a baking sheet. Drizzle evenly with extra virgin olive oil, sprinkle with smoked paprika, and add a few sprigs of fresh thyme. Roast in a preheated oven at 350°F (180°C) for 30–35 minutes.
2

Meanwhile, carefully sift the goat ricotta and set aside. Toast the slices of dark multigrain bread on a cast iron grill pan.
3

To assemble: Spread the goat ricotta evenly over the toasted bread slices. Top each crostini with two slices of roasted squash, a generous handful of hazelnuts, and finish with acacia honey.