In a mixer with a paddle attachment add feta cheese, parsley, and ricotta cheese. Mix on low and reserve.
Heat one tablespoon of olive oil in a sauté pan over medium high heat. Add chopped prosciutto and cook for 1-2 minutes until crispy. Remove from pan and drain excess oil on a towel lined plate. Reserve for plating.
Peal Butternut squash (Or favorite Fall Squash) and dice into ½ inch cubes. In a bowl add Butternut squash, extra virgin olive oil, salt, and pepper. Transfer to a parchment paper lined sheet pan.
Heat oven to 375°F. Place sheet pan of squash in oven and roast for 15-20 minutes. Remove and reserve.
To plate portion 3-4 slices of toasted ciabatta spread cheese spread on each then top with roasted squash followed by crispy prosciutto, toasted walnuts then finish with a drizzle of balsamic glaze and parsley.
Ingredients
4 slices ea Piancone® prosciutto, rough chopped
1 ea Delancey Street Deli® small baguette, slicedon bias and toasted
butternut squash , diced into 1/2 in. cubes
3 tbsp Roma® extra virgin olive oil
1 tbsp Piancone® ricotta cheese
1/3 cup Roma® Cheese, Feta
2 tbsp Magellan® Walnuts, toasted
3 tbsp Piancone® Balsamic Glaze
1 tbsp Peak Fresh Produce® Parsley, Fresh
1/4 tsp sea salt
1/4 tsp Roma® Black Pepper, Ground
Peak Fresh Produce® Parsley, Fresh, to taste, for garnish
