Butternut-Sage Crostini With Ricotta & Hazelnuts Recipe

Prep: 40 mins – Bake: 35 mins – Total: 75 mins


  • 1 2 pound butternut squash
  • ¾ cup whole milk ricotta cheese
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt
  • Dash cayenne pepper
  • 1 tablespoon slivered fresh sage leaves
  • ⅔ cup hazelnuts, toasted and chopped
  • 2 tablespoons lemon juice
  • 1 1 pound loaf baguette-style French bread
  • ¼ cup extra-virgin oilve oil
  • Fresh sage leaves (optional)


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.
  2. Meanwhile, in a medium bowl combine ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside.
  3. Scoop flesh from squash halves and transfer to the bowl of a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside.
  4. Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.
  5. Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.

This delicious recipe and photos were created by BHG.com, we simply shared it. Check them out for more delicious recipes!

Nuts, Honey And Baked Brie Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins


  • 8 oz brie cheese
  • 1/8 cup pistachios
  • 1/8 cup almonds
  • 1/4 cup dried figs
  • 3 Tbsp honey, divided
  • 1/2 tsp fresh rosemary
  • 1/4 tsp fresh thyme

close up of this baked brie


  1. Preheat oven to 375°F.
  2. Roughly chop nuts and figs. Mix with fresh herbs and 2 Tbsp honey.
  3. Place brie in oven safe dish. Drizzle with remaining honey and spread nut mixture on top.
  4. Bake 10 minutes, until brie is soft and sides begin to slightly collapse.
  5. Remove from oven and rest 2-3 minutes. Serve with crackers, crostini and/or fruit.

This delicious recipe and photos were created by GypsyPlate.com, we simply shared it! Check them out for more great ideas!

Bacon Wrapped Dates Recipe

Prep: 20 mins – Cook: 20 mins – Total: 40 mins


  • 20 Medjool dates pits removed
  • 6 ounces goat cheese softened
  • 10 slices bacon cut in half
  • 1/4 cup maple syrup
  • cooking spray
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  2. Use a small spoon or a piping bag to stuff each date with about 1 teaspoon of goat cheese. Press each date shut.
  3. Wrap each date in a piece of bacon and secure with a toothpick.
  4. Brush the maple syrup all over the wrapped dates.
  5. Bake for 15-20 minutes, turning occasionally, until bacon is browned and crispy.
  6. Sprinkle with parsley then serve immediately.

This delicious recipe and photos were created by DinnerAtTheZoo.com, we simply shared it. Check them out for more great ideas!

Vegan Nut Roast Recipe – Vegan Nut Roast – Brazil Nut Roast

Prep: Less Than 30 Mins – Total Time: 60 Mins


  • 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts
  • 1 vegan-friendly vegetable stock cube
  • 2 tbsp extra virgin olive oil, plus extra for greasing
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)
  • 2 carrots, coarsely grated (around 150g/5½oz prepared weight)
  • 2 garlic cloves, crushed
  • 4 tbsp cashew butter
  • 180g/6oz cooked chestnuts, broken into small pieces
  • 75g/2½oz dried cranberries
  • 20g/¾oz bunch fresh parsley, finely chopped
  • 1 lemon, finely grated zest only
  • 4 tbsp milk alternative, such as soya or almond
  • 1 tsp sea salt
  • freshly ground black pepper


  1. Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can.
  2. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
  3. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
  4. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
  5. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
  6. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

This delicious recipe and photos were created by BBC.co.uk, we simply shared it. Check them out for more great ideas!