Butternut Squash & Apple Crostini

Garlic Infused Olive Oil

Butter Infused Olive Oil

Wild Mushroom & Sage Infused Olive Oil

Cinnamon Pear Infused Aged Balsamic Vinegar

2 cups diced butternut squash
1 cup diced apples
1 tbsp Garlic Olive Oil
1 tbsp Wild Mushroom & Sage Olive Oil
1/2 tsp Cinnamon Pear Balsamic
1/4 tsp ground cloves
1 tsp kosher salt, divided in two
1 tsp black pepper, divided in two
8 slices French bread
2 tbsp Butter Olive Oil
1 cup ricotta cheese

1. Preheat the oven to 425ºF.
2. Mix the Garlic Olive Oil and Wild Mushroom & Sage Olive Oil, Cinnamon Pear Balsamic Vinegar in a bowl and add cloves, kosher salt and black pepper.
3. Toss the butternut squash and apples in the bowl. Place in an even layer on a baking sheet and into the oven for 15 minutes.
4. While the squash and apples are roasting, brush the slices of bread with Butter Oil and set aside.
5. Combine the ricotta cheese with the remaining 1/2 tsp. black pepper and 1/2 tsp kosher salt and set aside.
6. Place the slices of bread in the oven for 4 - 5 minutes or until toasted to your liking.
7. Remove the bread from the oven and cover each slice with the ricotta cheese,  then the roasted squash and apple mix.
8. Drizzle with the Cinnamon Pear Balsamic.

Buon Appetito!