Creamy ricotta cheese is a lovely textural counterpoint to a crunchy crostini base and a topping of oven-roasted butternut squash and chopped shrimp in these canapés, which are destined to become new favorites. Pictured with our Fig, Pancetta & Blue Cheese Savory Tartlets.
Shrimp & Butternut Squash Crostini
Makes 18
Ingredients
- 1½ cups diced peeled butternut squash (approximately ¼-inch pieces)
- 2 tablespoons olive oil, divided
- 1½ teaspoons kosher salt, divided
- 18 large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon minced garlic
- ⅛ teaspoon crushed red pepper
- ⅔ cup whole-milk ricotta cheese
- 18 (⅛-inch-thick) slices baguette, toasted
- Garnish: fresh oregano
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.teaspoon salt, paprika, garlic, and pepper.
- In a large bowl, stir together squash, 1 tablespoon olive oil, and ½ teaspoon salt. Arrange squash in a single layer on prepared baking sheet.
- Bake until squash is golden brown and tender, 15 to 20 minutes. Transfer squash to a medium heatproof bowl.
- In another large bowl, gently stir together shrimp, remaining 1 tablespoon olive oil, remaining 1
- Heat a large skillet over medium-high heat. Add shrimp to skillet and cook, turning occasionally, until golden brown and curled, 3 to 5 minutes. Let cool slightly. Chop shrimp into ¼-inch pieces and add to squash, tossing to combine.
- Transfer ricotta to a piping bag and cut a ¼-inch opening in tip. Pipe a small amount of ricotta on each baguette slice. Top with squash mixture.
- Garnish with fresh oregano, if desired. Serve immediately.
Notes
MAKE-AHEAD TIP:
Squash mixture can be prepared a day in advance, covered, and refrigerated. Let come to room temperature just before using.
Squash mixture can be prepared a day in advance, covered, and refrigerated. Let come to room temperature just before using.
