Thanksgiving Day Crostini

Thanksgiving Day Crostini

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



  • 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


  • 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

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