2 c. butternut squash, diced
1c. apples, diced
1 Tbsp. Garlic Olive Oil
1 Tbsp. Mushroom & Sage Olive Oil
1/2 tsp. Cinnamon Pear Balsamic
1/4 tsp. ground cloves
1 tsp. kosher salt, divided
8 slices French bread
2 Tbsp. Butter Olive Oil
1 c. ricotta cheese
Cinnamon Pear Balsamic for drizzle
Preheat the oven to 425F. Toss the butternut squash and apples with 1 Tbsp. Garlic Oil and 1 Tbsp. Mushroom & Sage Oil, 1/2 tsp Cinnamon Pear Balsamic, cloves, 1/2 tsp kosher salt and 1/2 tsp black pepper. Place in an even layer on a baking sheet and into the oven for 15 minutes.
While the squash and apples are roasting, brush the slices of bread with remaining 2 Tbsp. Butter Oil and set aside. Combine the ricotta cheese with the remaining 1/2 tsp. black pepper and 1/2 tsp kosher salt and set aside.
Place the slices of bread into the oven for 4 - 5 minutes or until toasted to your liking. Remove the bread from the oven and to with the ricotta cheese. then the roasted squash and apple mix. Drizzle with the Cinnamon Pear Balsamic.