Each year I holiday visions I never really asked. I do not think that there are people out there who have these parties and not inviting me (at least I hope), but there seems to be a general shortage of lively parties with seasonal snacks and joy General. If I had my dream house with a huge space for entertaining I would like nothing more than hosting this party myself, with these delicious toasts on a platter for all to enjoy.
What about toasts ? It's never something I've had many a vision beyond are lawyers know or eggs, but this combo is SO SO good. Imagine this: crispy bread that is fried in a little oil (any crusty bread will do,) creamy ricotta, and a crazy-delicious blend that combines squash butter kabocha squash with caramelized onions and maple syrup. Everything is sprinkled with fresh mint adds the finest touch.
I can not take credit for this Recipe- oh no- it is the fabulous Gorges Jean, served to its popular restaurant NY ABC Kitchen. But- I got the recipe enough that it almost seems like MINE do you know how it is?
The original recipe suggests using a full slice of country bread, but I also like to bite sized strips (also perfect for the autumn festival of my dreams!) Preparation of the mixture of squash takes a bit of preparation, but it actually gets better as it is in the fridge so you can do this and assemble just before serving toast! I highly suggest trying this amazing recipe and serve at any holiday party of your choice (or even as a Thanksgiving appetizer!) Just make sure you invite me! :)
- 1 2½- to 3 pounds kabocha squash *
- ¾ cup extra virgin olive oil
- ½ teaspoon pepper flakes dried, more to taste
- 3 teaspoons kosher salt
- 1 yellow onion, peeled and sliced finely
- ¼ cup apple cider vinegar
- ¼ cup maple syrup crispbread
- 4 slices country bread, 1-inch thick, or another
- ½ cup ricotta, goat cheese, feta and mascarpone
- coarse salt
- 4 tablespoons chopped mint
- Preheat oven to 375F. Line a baking sheet with foil and set aside biscuits. Use a serrated knife, cut off the stem of the squash and pierce all over with a sharp knife.
- Place squash on baking sheet and bake for 2 hours or until very soft, turning halfway through.
- Slice squash in half and discard the seeds. Remove the meat and place in a large bowl. Stir in ¼ cup olive oil, 2 tsp salt and hot pepper flakes, tossing to combine. Smash the squash with a fork.
- While the squash is roasting, heat another ¼ cup of olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring often, until onions are softened and get brown, at least 15 minutes. Add vinegar and syrup, reduce a little heat, and stir until syrupy and ventilated, again at least 15 minutes or more; the mixture should be jammy.
- Mix the onions with squash and stir everything together, adding more salt or pepper if needed.
- Add remaining ¼ cup oil in skillet medium-heat. Toast the bread until crisp on both sides. Spread each piece of toast with ricotta and some squash and a pinch of chopped mint.