I was looking for a new fall recipe for a dinner party that I was throwing and came across a delicious sounding recipe for ricotta/squash crostinis with sage in Bon Appetit magazine. I decided to modify up the original recipe with some perfect mission figs that I had just ordered with my FreshDirect delivery, Turns out that figs and butternut squash are just the perfect food combination for fall. I made the crostinis for my dinner party a small plate, served on a large platter for when everyone had just arrived. They were a huge success and I'd be happy to serve them again at my next fall dinner party.
Sasha's Fig & Squash Crostini
1 15 oz container of ricotta cheese
1 loaf of french or italian bread, sliced and toasted
2 T of butter
1 container of mission figs (cop up about half a cup)
butternut squash (enough for two cups)
3 1/2 T of olive oil
fresh lemon juice and olive oil for vinaigrette
Spread the toasted bread slices with the ricotta and cover with the squash, adding some figs. You will need about a half cup of figs, chopped and two cups of squash. Add the sage leaf and season with some pepper. Toss a vinaigrette with lemon and olive oil and sprinkle on a light vinaigrette just before serving. The original recipe calls for some lemon zest in with the ricotta but I left that out since my husband, Brad isn't a big fan of lemon.