This appetizer is a combination of 3 layers, each bringing out the best flavours of each.  Its topped with a fried sage leaf. For me, that is the best part! Frying a fresh sage leaf in a bit of oil for only 10-15 seconds, turns it into a melt-in-your-mouth delight

Carmelized Squash Crostini1

Carmelized Squash Crostini1

Caramelized Squash Crostini

Marla Hingley
Squash, pancetta and sage - 3 unlikely flavors that taste wonderful together.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 12

Ingredients
  

  • 4 thin slices GF pancetta
  • 3 Tbsp olive oil
  • 8 fresh sage leaves
  • 2 cups butternut squash* finely diced
  • Salt and pepper to taste
  • 1-2 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 2 Tbsp sherry vinegar
  • 2 Tbsp agave or honey
  • 8 baguette slices toasted

Instructions
 

  • Over med-high heat, cook pacetta until crispy, about 5 minutes. Set on paper towel to drain, cut in half.
  • Add oil to pan and, one at a time, fry sage leaves until crisp, 10-15 seconds only. Set on paper towel to drain.
  • Add squash to pan, season with salt and pepper, cook until edges start to brown (caramelize). Then stir in remaining ingredients.
  • Spoon mixture onto toasted baguette slices, top with piece of pancetta and a sage leaf.
  • Serve warm or a room temperature.

Notes

*Sweet potato can be substituted for the butternut squash, and it is equally as delicious!
Tried this recipe?Let us know how it was!
See also  Zucchini Pancetta Rolls

FAQ: Is Sherry Vinegar Safe?

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