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 

Kate Winslow
November 2014


Credit: © Guy Ambrosino

Recipe Summary

30 mins
1 hr 15 mins
24 pieces


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. In a large bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 50 minutes, until tender and edges are crisp, tossing once halfway through.

  • About 15 minutes before the squash is done, arrange the baguette slices on another baking sheet, brush with 2 tablespoons of the olive oil and bake in the oven until golden and toasted, 8–10 minutes.

  • While the squash roasts, make the relish: Stir together the preserved lemon rind, shallots, lemon juice, 1 tablespoon of the chopped parsley and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper.

  • To assemble, spread each crostini with ricotta. Top with a few pieces of butternut squash and a small amount of relish. Arrange the crostini on a serving platter and garnish with the remaining chopped parsley.

Make Ahead

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.