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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


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


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.