Polenta Crostini with Peperoncino, Butternut Squash and Sage

Enjoy a delightful autumn-inspired appetizer with Polenta Crostini with Principe Peperoncino, Butternut Squash, and Sage, ready in under an hour. This dish layers crispy polenta crostini with creamy ricotta, spicy slices of Peperoncino, and roasted butternut squash, topped with fragrant fried sage leaves for an added touch of flavor. The combination of sweet squash and tangy Peperoncino with the smoothness of ricotta and the earthiness of sage offers a pleasing array of textures and tastes. Serve this sophisticated appetizer at your next gathering, and pair it with a glass of Viognier, whose floral and fruity notes will beautifully complement the richness and spice of the toppings.

Prep Time

10 min

Cook Time

44 min

Serves

6 Ingredients

8 ounces sliced Principe Peperoncino
1 small butternut squash, peeled, seeded and cut into 1/2-inch pieces
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/4 cup packed fresh sage leaves
1 (24-ounce) tube pre-cooked polenta, cut into 1/2-inch slices
1 1/2 cups whole milk ricotta

Made With

Principe Peperoncino Sliced

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Polenta Crostini with Peperoncino, Butternut Squash and Sage

Prep Time

10 min

Cook Time

44 min

Serves

6 Made With

Principe Peperoncino Sliced

Learn More

Ingredients

How To Make

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Place
squash on prepared baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat.
Season with salt and pepper. Bake, flipping squash halfway through, until light
golden-brown and tender, about 30 to 35 minutes. Set aside.

Meanwhile, heat remaining oil in large nonstick skillet over medium heat. Fry sage leaves
until crisp, about 1 minute. Transfer to a paper-towel-lined plate to let drain.

Cut polenta slices using a 2-inch or 3-inch teardrop-shaped cookie cutter. In the same
skillet with the sage oil, working in batches, fry polenta until light golden-brown, about 1 to
2 minutes per side. Repeat with remaining polenta.

Top polenta with a dollop of ricotta, peperoncino and squash. Garnish with fried sage
leaves and serve.

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