One of our favorite pairings from the 2013 Harvest Festival event was Schulze Vineyards & Winery‘s. They paired their wine with this autumn theme crostini from The Wilson House. Here’s the recipe so you can recreate it at home this fall!
- 1 baguette
- 3/4 cup ricotta cheese
- 1/2 tsp lemon zest finely chopped
- Salt and pepper
- 2 cup butternut squash peeled and diced small
- 6 tbs olive oil
- 12 fresh sage leaves
Slice baguette diagonally into 12 slices brush with olive oil and lightly toast. In a bowl toss squash, 3 tbs olive oil and salt and pepper. Place on a cookie sheet and roast at 450 degrees until soft, approximately 20 minutes. Let cool. In a small bowl mix ricotta cheese, lemon zest and salt and pepper to taste. Set aside. Heat the remaining olive oil in frying pan. Place sage leaves in for 30 seconds and remove with slotted spoon and place on paper towels to drain.
Spread the ricotta mixture on the bread. Put the squash on top of the ricotta mixture and then top with sage leave. Yield 12 – 15 pieces.