Ricotta, Pomegranate & Squash Crostini
downloadEmail This Post
Ricotta, Pomegranate & Squash Crostini

Prep: 10 minutes
Roast : 20 minutes • Serves: 10

1/2 (9-ounce) package PICS frozen butternut squash
3 tablespoons PICS olive oil
1/4 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
1/2 (14-ounce) French baguette, sliced 1/2-inch thick crosswise
1/2 cup PICS part-skim ricotta cheese
Baby arugula for garnish (optional)
1/4 cup pomegranate arils

1. Adjust oven racks to top and bottom positions; preheat oven to 400°. In medium bowl, toss squash, 1 tablespoon oil, salt and pepper; spread on rimmed baking pan and roast 13 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir squash mixture; add baguette slices to oven and roast 7 minutes or until squash is golden brown and baguette slices are toasted.

2. Spread baguette slices with cheese; top with squash mixture and arugula, if desired. Sprinkle with pomegranate arils. Makes 20 crostini.

Approximate nutritional values per serving (2 crostini):
118 Calories, 6g Fat (1g Saturated), 4mg Cholesterol, 180mg Sodium,
14g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 4g Protein