These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!
[recipe servings=4 time=38 Minutes difficulty=Easy]
[recipe-ingredients]
½ Pound of Zucchini
½ Pound of Yellow Squash
1 Tablespoon Olive Oil Plus a tsp
1 Teaspoon Garam Masala or Curry Powder
1 Teaspoon Turmeric
½ Tablespoon Maple Syrup
1 Cup Ricotta
1 Teaspoon Lemon Zest
1 Teaspoon Honey for Drizzling
Salt and Pepper To Taste
[/recipe-ingredients]
[recipe-directions]
- Preheat the
oven to 425. - Dice the
zucchini and squash into a small dice and place in a sized medium mixing
bowl. Add the garam masala or curry powder, a tablespoon olive oil, maple
syrup and a teaspoon salt. Give everything a good mix and transfer to a
baking sheet lined with aluminum foil. Put the squash and zucchini in the
oven for 25 minutes. Allow to cool a bit. - While the
squash and zucchini are roasting in the oven, in a small mixing bowl, mix
ricotta, lemon zest, salt, and a teaspoon of olive oil. - When the
squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette
sliced in half to a sheet tray and toast it in the oven. - To assemble
the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast
with the ricotta mixture. Top it with a tablespoon of the roasted zucchini
and squash and drizzle with honey. Finish with salt and pepper to taste.
[/recipe-directions]
[/recipe]
