Butternut Squash and Ricotta Crostini
An easy and remarkably satisfying snack for when you have friends round and want to serve something that goes well with that first glass or two of champagne!
Quarter and peel a butternut squash, cut into slices and smear with olive oil and cumin seeds and a little rock salt. Roast in a hot oven for around an hour until you can pop a knife easily into the flesh. Let it cool – then spread onto warm slices of ciabatta or good farmhouse bread – top with a spoonful of ricotta, a little black pepper and a leaf or two of fresh mint – you could also use basil leaves if you fancy…but mint is marvellous.