Autumn Bruschetta

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.

You will need:

1 cup whole milk ricotta (drain if watery)

1 cup cooked and mashed butternut squash

Olive oil

Rosemary Salt

16 pieces of crostini ( store bought or homemade)

Let squash come to room temp. Add in a tsp 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.