A toast recipe that's just fancy enough to be called a tartine. The recipe below makes about ½ cups pesto.
Course
Breakfast, Main Course, Snack
Ingredients
Tartine
3cupscubed butternut squash
Olive or avocado oil
Saltto taste
4slicessourdough bread
1cupricotta or kite kill almond ricotta
Arugula Pesto(recipe follows)
Arugula Pesto
1packed cup baby arugula
1packed cup basil leaves
1garlic clovepeeled
½teaspoonsalt(or to taste)
½teaspoonnutritional yeast
¼cupolive oil
Instructions
For the butternut squash
Heat the oven to 400°F. Oil a baking tray with olive or avocado oil. Arrange butternut squash cubes on the tray, brush the tops with a little oil and sprinkle with salt. Roast in the oven for 25-35 minutes (depending on your oven and the size of your butternut cubes), flipping the cubes at the 20 minute mark.
For the pesto
Combine ingredients in a food processor and puree until smooth-ish, scraping down the sides with a rubber spatula once or twice.
Assemble your tartine
Toast sourdough bread, spread ricotta on the warm bread followed by a layer of pesto and roasted squash. Serve immediately.