Squash Toasts with Ricotta and Cider Vinegar
Sorry for the delayed post. I am dragging this morning after spending much of last night laying awake with my mind racing through my “to do” list, ping ponging between projects and fast-forwarding to some planned adventures. A tell tale sign that the holiday season is upon us!
For that reason, here I will share a perfectly seasonally, absolutely delicious and relatively healthy hors d’oeuvres that you can make for a small gathering or a crowd. This recipe for Squash Toasts with Ricotta and Cider Vinegar is an oldie but goodie from Deb Perlman of Smitten Kitchen fame that would be gobbled up during the football viewing portion of Thanksgiving Day. I made one tweak which is incorporating some roasted garlic into the ricotta cheese which I think just adds a little more depth of flavor. Both the squash mash and the seasoned ricotta can be made in advance and spread on the toasts before serving.
As an interesting aside, recently, after making this dish I was left with some squash and onion mash. On a whim, I decided to fold the mixture into my tomato sauce, resulting in what I am convinced is the best pasta innovation of all time. More on that to come. Enjoy!
Squash Toasts with Ricotta and Cider Vinegar (on left)