What beautiful autumn colors! Chef Jamie has created this butternut squash bruschetta with homemade ricotta and crispy sage - a perfect pairing for our Proprietary White Wine.
3 cups whole milk
1 cup heavy cream
1 ½ Tbsp distilled white vinegar
3 tsp salt
½ each butternut squash, peeled and diced into ½" cubes
5 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
½ tsp black pepper
1 medium baguette
24 sage leaves
1 cup canola or vegetable oil
Start by placing the milk, cream, vinegar and 1 tsp salt in saucepan and bring to a simmer over medium heat. Simmer 1 to 2 minutes until curds start to form. Line a mesh strainer with cheesecloth and place over a large mixing bowl. Slowly pour the contents of the pan into the cheesecloth and let drain for about 30 minutes. Gather the edges of the cheesecloth together and slowly squeeze excess liquid out of cheese. Chill cheese and reserve for later. Discard the liquid. *To save time, you may also use store-bought ricotta cheese!
Place butternut squash into a mixing bowl, drizzle 2 Tbsp Italian Varietal Olive Oil, 1 tsp salt and ¼ tsp pepper. Place in 375F oven and bake for 15-20 minutes, or until squash is tender and cooked through. When finished, place squash in a mixing bowl and gently mash with a fork; just enough to make the mixture stick together.
Slice baguette into 1/3" slices and arrange on a baking tray. Drizzle with 3 Tbsp Italian Varietal Olive Oil and season with 1 tsp salt and ¼ tsp pepper. Bake in a 375F, about 10-15 minutes, until golden brown and crunchy.
Heat canola oil in a small saucepan to 300F. Once ready, add sage leaves (be careful as the oil may splatter a bit) and cook 1 minute. Remove leaves with a slotted spoon and place on a paper towel to absorb excess oil.
To assemble, spread 1 tsp of ricotta cheese onto each toasted baguette slice. Top with desired amount of mashed butternut squash and a crispy sage leaf. Drizzle with Italian Varietal Olive Oil. Arrange on a platter and enjoy!
Makes 24 bite size pieces.