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6 min read

Ricotta, Delicata, and Pomegranate Toast

TIME: 20 MINS 

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Arbosana Extra Virgin Olive Oil

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Picture of The Olive Press The Olive Press Dec 28, 2023 10:14:31 AM

Appetizers
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Ingredients

1 loaf whole wheat sourdough bread, sliced and toasted

1/2  teaspoon cayanne pepper

1/2 teaspoon red pepper flakes

2 tablespoon of Arbosana Extra Virgin Olive Oil

1 Delicata squash, seeded and cut into. 1/2 in moons

1 tablespoon fresh sage, chopped

1 1/2 cup ricotta

1/4 cup pomegranate arils 

Salt & pepper to taste

Preparation

Step 1

Pre-heat oven to 375, and toast your bread slices

Step 2

Slice the delicata squash lengthwise through the middle. Scoop out all the seeds. Slice each half into 1/4 in slices.  

Step 3

Toss sliced delicata squash with Arbosana extra virgin olive oil, cayanne pepper, red pepper flakes, and salt.

Step 4

Arrange sliced delicata squash on a baking sheet and roast until cooked though, about 20 minutes or until slightly browned. 

Step 5

Finely chop sage leaves.

Step 6

Assemble the toast by spreading ricotta on toasted bread. Arrange a generous amount of squash on top of ricotta, sprinkle with chopped sage, and finish with Pomegranate arils and remaining olive oil. 

 

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