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Crostini di Zucca

Recipe by Chef Nico Rossi

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Crostini di Zucca / Whipped Ricotta, Grilled Sourdough, Roasted Delicata Squash, Toasted Hazelnut, Brown Butter–Sage

  • Yield6 servings 1x

Ingredients

Scale

Whipped Ricotta

  • 1 lb Whole-milk ricotta
  • 1/4 cup heavy cream
  • 1 Lemon, zested

Squash and Toasts

  • 12 slices Sourdough batard, sliced 3/4″ on bias
  • 2 Delicata squash
  • 1/4 cup extra-virgin olive oil

Brown Butter and Sage

  • 1/2 cup unsalted butter (1 stick)
  • 18 Fresh sage leaves

Garnish

  • 3 oz Hazelnuts, toasted, crushed
  • 2 tbsp hot honey (about 1 1/2 oz by weight)
  • Kosher salt / black pepper (to taste)

Instructions

Roasted Squash

  1. Halve delicata lengthwise, seed, slice into ½″ half-moons — skin on, it’s edible and it holds the shape. Toss with olive oil, salt, pepper. Roast at 425°F, 18–22 min, until edges caramelize.

Whipped Ricotta

  1. Whip ricotta with cream, lemon zest, and salt in a mixer on medium 2 minutes until light. Hold whipped ricotta at or below 40°F until serving.

Brown Butter and Sage

  1. Brown the butter over medium heat until nutty and amber; drop in sage leaves off-heat and let them crisp in the carryover. Reserve butter and leaves separately.

Toast and Assemble

  1. Grill or broil sourdough brushed with olive oil until char-marked but still soft at center.
  2. To build: heavy swipe of ricotta, shingle of squash, spoon of warm brown butter, crushed hazelnut, crisped sage, thread of hot honey, flake salt.
  3. Serve within 10 minutes of building — the bread is the clock.

Notes

Suggested wine pairing: Ca’ del Bosco Cuvée Prestige, Franciacorta — serve at 43°F.

Serve two crostini per person on a small terracotta plate, offset stack, brown butter pooled at the cut edge, one whole crisped sage leaf standing per crostino. Serve warm on a platter.

At home: refrigerate perishable ingredients and prepared food at 40°F or below. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the outdoor temperature is above 90°F. Reheat cooked leftovers to 165°F. Raw fish dishes should be made just before serving and not saved for later.

  • Category: Appetizer

Find it online: https://land2shore.com/roasted-delicata-squash-crostini-with-whipped-ricotta/