Butternut Squash Crostone with Ricotta and Mostarda
Photo: Scott Suchman
Serves 4
Ingredients
4 oz. whole milk ricotta
3 Tbsp. extra-virgin olive oil, divided, plus more for brushing bread
1½ tsp. sea salt, divided
Freshly ground pepper, to taste
1 pound butternut squash, peeled, seeded and cut into 1" pieces
2 Tbsp. unsalted butter, melted
1 sprig thyme
1 sprig rosemary
1 sprig sage
2 Tbsp. honey
4 (1"-thick) slices country bread, such as ciabatta or pane rustica
4 Tbsp. fruit mostarda
1 oz. Parmesan, for shaving
1 oz. baby arugula
1 tsp. aged balsamic vinegar
4 tsp. pomegranate seeds
Directions
Active time: 20 minutes
Total time: 1 hour, plus 4 hours for draining ricotta
Line a fine-mesh sieve with cheesecloth and set it over a medium bowl. Place ricotta in lined sieve and weight it with a small plate, allowing whey to drain into bowl. Set in fridge at least 4 hours, preferably overnight.
Transfer drained ricotta to a small bowl. Add 1 Tbsp. oil, ½ tsp. salt and pepper to taste and mix well. Set aside.
Preheat oven to 350°. In a large bowl, combine squash, 2 Tbsp. oil, butter, thyme, rosemary, sage, honey, remaining 1 tsp. salt and pepper to taste. Spread in an even layer in a roasting pan or rimmed baking sheet, cover with aluminum foil and roast until tender, about 30 minutes. Remove foil and continue to roast until juices have evaporated and squash is very soft, another 20 to 30 minutes. Discard herbs and mash squash with a fork.
Preheat a grill to medium-high heat. Brush bread with olive oil and grill until lightly toasted, about 1 minute per side. On each slice, spread 1 Tbsp. fruit mostarda, followed by drained ricotta, then roasted squash mixture. Scatter shaved Parmesan and baby arugula on top. Carefully sprinkle a few drops of balsamic vinegar and 1 tsp. pomegranate seeds on top and serve immediately.
Ingredients
Directions
Active time: 20 minutes
Total time: 1 hour, plus 4 hours for draining ricotta
Line a fine-mesh sieve with cheesecloth and set it over a medium bowl. Place ricotta in lined sieve and weight it with a small plate, allowing whey to drain into bowl. Set in fridge at least 4 hours, preferably overnight.
Transfer drained ricotta to a small bowl. Add 1 Tbsp. oil, ½ tsp. salt and pepper to taste and mix well. Set aside.
Preheat oven to 350°. In a large bowl, combine squash, 2 Tbsp. oil, butter, thyme, rosemary, sage, honey, remaining 1 tsp. salt and pepper to taste. Spread in an even layer in a roasting pan or rimmed baking sheet, cover with aluminum foil and roast until tender, about 30 minutes. Remove foil and continue to roast until juices have evaporated and squash is very soft, another 20 to 30 minutes. Discard herbs and mash squash with a fork.
Preheat a grill to medium-high heat. Brush bread with olive oil and grill until lightly toasted, about 1 minute per side. On each slice, spread 1 Tbsp. fruit mostarda, followed by drained ricotta, then roasted squash mixture. Scatter shaved Parmesan and baby arugula on top. Carefully sprinkle a few drops of balsamic vinegar and 1 tsp. pomegranate seeds on top and serve immediately.
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