Thanksgiving Day Crostini

Serves 6 – 440 Calories Per Serving – 15g fat/56g carbs/25g protein

Ingredients

• Olive Oil Spray
• 16oz Turkey Breast
• 3 T Olive Oil
• 2 Tsp Fresh Rosemary
• 2 Tsp Fresh Thyme
• 1 Tsp Pepper
• 1 Tsp Garlic Powder
• 1 Whole Wheat Baguette
• 1 Butternut Squash
• 1 Container Almond Milk Ricotta Cheese
• 3 T Xylitol
• 20 Fresh Sage Leaves
• 2 Tsp Olive Oil
• Sea Salt as Needed

Instructions

• Pre-heat oven to 350 and place turkey breast in glass baking dish 
• In a small bowl, combine olive oil, seasonings, and salt, and then coat turkey with the mixture
• Bake turkey in oven for one hour
• Dice butternut squash, place on baking sheet, and spray with olive oil and sprinkle sea salt, baking until tender
• Place cooked butternut squash in a bowl and mash until smooth
• Slice baguette and place on baking sheet, spray with olive oil, and bake until golden brown
• Grind xylitol with a spice grinder until smooth and then mix together with ricotta
• In a small skillet, add olive oil and sage leaves and fry until crispy
• Assemble the crostini, starting with the butternut squash on the baguette, then ricotta, then sliced turkey, and top with the sage leaf