12 each ½ inch slices of baguette bread
3 tablespoons extra virgin olive oil
¾ cup ricotta
½ teaspoon rosemary, chopped fine
As needed salt and fresh black pepper
¼ cup pine nuts
¼ cup prosciutto, sliced thin, baked to crispy
Arrange the sliced baguette bread on a cookie sheet. Drizzle with olive oil, and place in 375 degree oven and bake until crispy. In a small mixing bowl mix ricotta, rosemary, and season with salt and pepper.
for the butternut squash:
2 cups Butternut Squash, peeled, cut small dice
2 tablespoons extra virgin olive oil
1 teaspoon honey
½ teaspoon thyme, fresh chopped
As needed salt & fresh black pepper
Preheat oven to 375 degrees F. In a small mixing bowl, mix the squash with the olive oil, honey, and fresh thyme. Season with salt and pepper, and place on a greased cookie sheet. Place in oven and cook until tender about 20-25 minutes. Take out of oven, keep warm.
Spread each crostini with the ricotta cheese mixture. Next top each crostini evenly with the warmed butternut squash. Top each with pine nuts, prosciutto, and a little drizzle of extra virgin olive oil. Serve.