- squash - 1 piece (900 g)
- olive oil - 5 1/2 Art. spoons (plus oil for watering)
- light brown sugar - 1 st. a spoon
- Sea salt and pepper - To taste
- fresh sage leaf - 24 pieces
- ricotta - 1 glass
- lemon peel - 1 teaspoon
- thick pieces of baguette - 12 pieces
- garlic - 1 tooth
- fresh lemon juice - To taste
1. Squash clean, remove seeds and cut into cubes 1 cm in size. Preheat oven to 220 degrees. Stir the squash, 2 tablespoons of olive oil and sugar on a baking sheet. Season with salt and pepper. Put the squash in one layer. Bake, sometimes stirring, until golden brown, until the squash becomes soft, 23-30 minutes. Allow to cool. 2. Preheat 1 1/2 tablespoons oil in a small frying pan over medium heat. Add sage and cook until the edges begin to wrap, until dark green, 1-2 minutes. 3. Lay the roasted leaves on a paper towel to dry. 4. Mix the ricotta cheese and finely grated lemon zest in a small bowl. Season with salt and pepper. 5. Using a brush, apply 2 table spoons of olive oil to both sides of the baguette slices. Fry in a pan on medium heat or in the oven for 1 -2 minutes on each side, until browned. Grate each slice of bread with a slice of garlic. 6. Spread 1 tablespoon of ricotta mixture for each rabbit. Spoon cubes of squash. Pour crozine with lemon juice and olive oil. Sprinkle with salt and pepper. Decorate each crozine with 2 roasted sage leaves.
Servings: 12-13