How To Make Winter Squash & Sheep’s Milk Ricotta Bruschetta - Best Recipe | Charleston Magazine

Ingredients

• 2½ cups 1-inch dice winter squash
• 1 cup sheep’s milk ricotta (or substitute whole milk ricotta, preferably Calabro brand)
• 1 Tbs. wildflower honey
• 1/2 cup finely grated Pecorino cheese (the chef recommends using a Microplane)
• Kosher salt
• 4 toasted 1-inch-thick slices of ciabatta or French baguette
• Baby arugula
• Shaved Pecorino cheese
• Pickled baby sweet peppers