This crostini features a delicious combination of roasted delicata squash puree, ricotta cheese, and a maple bacon crumble, perfect for fall gatherings. The dish emphasizes sweet, salty, earthy, and creamy flavors, making it an ideal appetizer.
1: Preheat oven to 400°F.
2: Toss the diced Delicata squash with olive oil, salt, and pepper. Cook for 30-45 minutes, until tender.
3: While the squash cooks, line a baking sheet with parchment paper and place bacon on top. Brush bacon with maple syrup and sprinkle with cayenne. Cook for 20-25 minutes, then cool and chop.
4: Once the squash is tender, use a food processor to make the puree with squash, pumpkin puree, maple syrup, olive oil, onion powder, and garlic powder. Blend until smooth.
5: For the baguette, drizzle rounds with olive oil, place on a baking sheet, and broil until edges are golden, about 2 minutes.
6: Smear the toasted crostini with ricotta cheese.
7: Spread a dollop of the delicata puree on top of the ricotta.
8: Add chopped bacon.
9: Garnish with fresh thyme and drizzle with maple syrup.
