Slice your bread loaf into 1-inch slices. Arrange on a large baking sheet.
Drizzle each slice with olive oil and a sprinkle of salt and pepper.
Toast bread for 10 min total, flipping them over halfway through. Set aside.
Roasted Butternut Squash, Ricotta, and Sage Crostini
Preheat your oven to 425 degrees.
Dice your butternut squash into small cubes. Toss with olive oil, salt, pepper and brown sugar. Spread out on a baking sheet and bake for 25 minutes or until edges are crispy and center is tender.
In a medium bowl, mix your ricotta, lemon zest and a sprinkle of salt and pepper. Set aside.
In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Toss sage leaves in to crisp. Remove once edges curl up and leaf is turning darker green. Remove and place to cool on paper towel, pat off any extra grease.
Assemble your crostini. On each slice of bread, spread a thin even layer of ricotta. On top of the ricotta spoon a few cubes of butternut squash. Top with a fried sage leaf, sprinkle of sea salt and a squeeze of fresh lemon juice.
Top crostini right before serving to the bread doesn’t get soggy.
Smoked Gouda, Apple, and Hot Honey Crostini
Slice your smoked gouda round slice into 4 triangles. Top each toasted crostini with one triangle. Place under broil in the oven until cheese is bubbly.
Core and slice your apple into medium-thin slices. You do not want the apple to be much bigger or thicker than the bread.
Drizzle with Mikes Hot Honey and garnish with fresh rosemary. ENJOY!