Wandering through Northern Italy in the fall, you’ll see how the simplest ingredients make the most comforting dishes. This autumn bruschetta takes a cue from that philosophy - smooth ricotta, golden butternut squash, and fragrant rosemary salt layered on crisp crostini. Each bite tastes like a quiet afternoon in an Italian countryside kitchen. This is a wonderful antipasti option for sitting around the fire pit, or even a light lunch with a glass of Barbera d’Asti. However you decide to serve it, it’s sure to impress your guests, or even just yourself.
Autumn Bruschetta
30
minutes40
minutesIngredients
1 cup 1 whole milk ricotta (drain if watery)
1 cup 1 cooked and mashed butternut squash
olive oil
rosemary salt
16 pieces of 16 crostini (store-bought or homemade)
Directions
- Let cooked squash come to room temperature.
- Add in a tsp. of olive oil and mix well.
- Top crostini with a dollop of ricotta, then a dollop of the mashed squash.
- Drizzle with more olive oil and top with a sprinkle of rosemary salt.
- Serve at room temperature.
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