Bruschetta with Ricotta, Parma Ham, and Roasted Butternut Squash

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Tired of the usual bruschetta recipe? Try this bruschetta with a luscious twist to give you the flavors of fall — even if we live in the tropics.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves 4

INGREDIENTS
FOR THE BUTTERNUT SQUASH
200 grams butternut squash, diced
3 tablespoons olive oil
2 pieces garlic
2 tablespoons honey
Bunch of mint and fresh parsley
Salt and pepper, to taste

FOR THE BRUSCHETTA
12 1-cm slices of French bread
200 grams ricotta cheese
2 tablespoons capers, chopped
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
12 slices Parma ham
2 tablespoons extra virgin olive oil

PROCEDURE
1 Heat 2 tablespoons olive oil in a large frying pan. Add garlic, butternut squash, salt, and
pepper. Cook over medium fire for 5 minutes then add honey. Cook for 3 more minutes then add chopped parsley and mint. Set aside.
2 Drizzle the French bread with 2 tablespoons olive oil. Heat up the oven to 200° C. Place the bread in an oven tray and drizzle with olive oil. Toast for 7 minutes.
3 In a bowl, mix the ricotta cheese, chopped capers, Parmesan cheese, 1 tablespoon olive oil, salt, and pepper.
4 Spread the ricotta on the French bread. Garnish each slice of bread with roasted butternut squash and slices of Parma ham. Finish with extra virgin olive oil.

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.