Polenta crostini, squash and lemon ricotta {sans gluten}

Fêter Noël c’est bien mais il faut quand même penser à l’apéro, et je ne parle pas que du champagne ! Exit foie gras et saumon, je vous propose des crostini de polenta, surmontés d’une petite crème de ricotta citronnée et de courge rôtie, de quoi faire pâlir les petits fours et toasts au pain de mie de mémé Odette ! Je ne sais pas si vous avez l’habitude de manger de la polenta, mais par chez nous c’est une institution (et surtout dans ma famille) car nous sommes proche de l’Italie, pays où l’on en mange le plus. On connait la polenta en frites ou alors crémeuse but I also like it crunchy to make a gluten-free base that replaces bread. I advise you to use polenta in express cooking if you come across it, because you will still spend less time in the kitchen than with traditional polenta.
Brief, these crostini are hassle-free because all the preparation and cooking can be done in advance, you'll just have to put it all together at the last minute.


- 120 g of polenta
- 3 small jack be little or pumpkin squash
- 200 g the ricotta
- The zest of a lemon
- 1 tablespoon of pink berries
- You sell
- 1 drizzle of olive oil
- Cook the polenta as directed on the packet.
- Then spread it thinly on a baking tray covered with baking paper.
- Pre-cut squares, add a drizzle of olive oil and bake 20 minutes at 200°(the polenta must be very crunchy). Remove from oven and let cool.
- Core and cut the squash into slices , drizzle with a splash of olive oil, salt and bake 15-18 minutes at 200°.
- Prepare the ricotta, To do this, mix it with a drop of olive oil., you sell, lemon zest and crushed pink berries.
- For assembling the crostini, pipe a ball of ricotta on the polenta then add a slice of squash. Optionally decorate with a few pink berries.








yveline
21.12.16I DISCOVER YOUR SITE AND ITS GREAT RECIPES bravo!!!! It really makes me want ! I try
Emilie
27.12.16Thank you very much Yveline for this kind little word. !