In Kitchen, Uncategorized

By Keith & Jackie, Food Bloggers at

Prep Time: 15 min



For the marinated squash:

– 1/2 C white vinegar
– 1/2 C  hot water
– 1 Tbsp sugar
– 2 sprigs fresh thyme
– 1/4 ” Squash slices

Additional ingredients:

– Bread rounds cut the same size as the Squash
– Dried Apricots
– Prosciutto
– 1/2 C Ricotta Cheese
– 1 tsp fresh thyme
– cooking spray



To pickle the squash:

  1. Combine the vinegar, hot water and sugar in shallow dish. Add thyme and squash and allow to set for 10-15 minutes.

To build the canapé:

  1. Spray each bread round with cooking spray and place in skillet over medium heat and cook until toasted on both sides.
  2. Place bread rounds on serving tray and top with a slice of Squash, top with a dollop of ricotta mixed with fresh thyme and then top with a slice of prosciutto and a dried apricot.
  3. Use a cocktail stick to hold together. Garnish with a sprinkle of salt and fresh thyme.