Butternut-Ricotta Crostini with Arugula

Creamy, crunchy, sweet, and bitter—this hand-held is bursting with contrasting textures and flavors, making it a delicious choice
Butternut-Ricotta_Crostini

Ingredients:

2 C Butternut squash, peeled, boiled, and mashed
1 C Ricotta cheese
4 cloves Ready-Set-Serve Peeled Garlic
2 tsp. kosher salt (split)
1/2 tsp. black pepper (split)
2 T olive oil
1 C Ready-Set-Serve Wild Arugula
8 slices bread, toasted
1/2 C pepitas, toasted
1 tsp. red pepper flakes

Instructions:

In a mixing bowl, combine squash, Ricotta, garlic, and half of the salt and pepper.
Heat oil in a skillet. Cook arugula seasoned with half of the salt and pepper until just wilted.
Spread equal portions of butternut-Ricotta mixture on toasted bread. Top with arugula, pepitas, and red pepper flakes.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.