We’re Ditching Avocado Toast For This
The colorful tartines we'll be devouring all week.
Published Sep 24, 2017 6:00 AM
Avocado toast has long had its moment and for those who are ready for a refresh, you’re in luck. We’re looking to the season’s best for a little inspiration in the kitchen—preferably, with brunch in mind. These make-ahead tartines boast a dynamic mix of sweet and savory notes via the squash and tomatoes, while the roasted pepitas, sprinkled on top, contribute to a delightful crunch. Here’s how to recreate this mouthwatering treat.
Roasted Butternut Squash Tartines
- 1 loaf of bread, sliced and toasted
- 1 cup heirloom tomatoes, lightly roasted*
- 1 cup roasted butternut squash (make ahead and store in the fridge before use)
- fresh ricotta spread
- 1/2 cup roasted pepitas
- salt and pepper, to taste
- fine olive oil or balsamic vinegar, to drizzle
*Spread the tomatoes on a baking sheet and drizzle with olive oil and sea salt. Add in shallots, garlic, and a few sprigs of rosemary to give the tomatoes an accentuated flavor element. Lightly roast the heirloom tomatoes in the oven for 15 minutes at 375F.
To assemble the tartines, spread the ricotta generously over the toasted bread slices. Top with a few sprigs of arugula and add on the butternut squash cubes and heirloom tomatoes. Sprinkle the pepitas over each slice and garnish with salt, pepper, and a drizzle of olive oil—balsamic vinegar also works!
(Plates pictured above: Lenox)