Crostini with Roasted Butternut Squash, Ricotta and Preserved Lemon
A preserved lemon relish adds a bright, salty note to these elegant crostini, balancing the flavors of creamy ricotta and sweet squash. Slideshow: More Crostini Recipes
The butternut squash and relish can be made 1 day ahead and refrigerated in a separate airtight containers. Reheat the squash on a baking sheet in a 425° oven until warm, about 5 minutes.
Preserved lemons can be found in Middle Eastern and some specialty foods markets. Or make your own preserved lemons.