Roasted Butternut Tartine
|
Print Recipe
Print Recipe |
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
Ingredients
- 6 slices whole grain bread toasted
- 1 cup ricotta cheese part-skim
- 1/2 tsp kosher salt
- 2-3 oz baby arugula
- 3 cup butternut squash roasted and diced
- 3 oz walnuts toasted and chopped
- Maple Cider Vinaigrette
- 1 1/2 Tbsp maple syrup
- 2 1/4 tsp cider vinegar
- 2 1/4 tsp apple juice
- 1 Tbsp Dijon mustard
- 2 Tbsp shallot peeled and minced
- 2 tsp parsley chopped
- 2 pinches kosher salt
- 1 1/2 Tbsp olive oil
- Balsamic Honey Glaze
- 3 Tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp cornstarch
Servings: 
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Combine cheese and salt. Mix well. Divide and spread evenly over each slice of toast.
- In bowl, toss arugula, roasted squash, and toasted walnuts with Maple Cider Vinaigrette (see below). Divide mixture evenly among each toast.
- Drizzle each with 1/2 tsp Balsamic Honey Glaze (see below).
Maple Cider Vinaigrette
- Instructions: In blender or food processor, combine all ingredients except oil.
- While food processor is blending, slowly add oil, forming a smooth vinaigrette.
Balsamic Honey Glaze
- In stockpot over high heat combine balsamic vinegar and honey.
- Bring to a boil.
- In small bowl, combine cornstarch and a few drops water. Whisk until well blended. Add to balsamic mixture and cook, whisking constantly, until mixture thickens and boils.
- Reduce heat. Simmer 2 minutes. Cool.
Nutrition Facts
| Calories | 390kcal |
| Total FatSaturated Fat | 20g4g |
| Cholesterol | 15mg |
| Sodium | 450mg |
| Total CarbDietary Fiber | 43g6g |
| Protein | 13g |
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.