Top­pings with a twist

The Guardian - Feast - - Feast - Four toasts

Prep Cook Makes 10 min 55 min 4 large toasts

700g but­ter­nut squash, cored, peeled and cut length­ways into thick wedges

1 tsp Turk­ish chilli flakes 10g fresh sage leaves Salt and black pep­per Olive oil

4 slices sour­dough 1 gar­lic clove, peeled 250g ri­cotta

40g hazel­nuts, toasted and roughly crushed

Heat the oven to 200C (180C fan)/gas 6 and roast the squash in a tray with the chilli flakes, sage, some salt and pep­per and a driz­zle of olive oil for around 50 min­utes, un­til soft and slightly caramelised at the edges.

Brush the sliced sour­dough with a lit­tle olive oil, then grid­dle or fry in a pan on both sides un­til golden. Rub the toast all over with the gar­lic clove.

Sea­son the ri­cotta with some salt and plenty of black pep­per, and spread gen­er­ously on the warm toast.

Ar­range slices of the squash on top, then fin­ish with the toasted hazel­nuts, crisp sage leaves from the roast­ing tray and a driz­zle of good olive oil.

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