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Butternut Squash, Ricotta, and Rosemary Crostini

Ingredients

1 Original Cali’flour Pizza Crust
½ c mashed cooked butternut squash or other winter squash
8 t ricotta cheese
¾ t minced fresh rosemary
1 t broccoli or other sprouts
Drizzle of balsamic vinegar

Butternut Squash, Ricotta, and Rosemary Crostini

Prepare Crostini

Preheat oven to 425 and line a baking sheet with parchment paper. Use a 2½- to 3” cookie cutter or the top of a drinking glass to cut out 8 rounds of crust. Place crostinis on prepared baking sheet and bake, turning once, til crispy and well browned (7 to 10 min). Remove from oven and let cool.

Assemble Crostini

Spread butternut squash over the rounds. Top with cheese then drizzle with vinegar. Garnish with rosemary and broccoli sprouts. Serve immediately. Enjoy!

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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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