For the toasted Pizza Bianca or focaccia bread:

Slice bread into 16 pieces. Each piece should measure 3.5 inches in length and 1.25 inches in width. Drizzle with blended oil and season lightly with kosher salt and black pepper. Place on a pam sprayed sheet tray and toast in oven at 350 degrees for 10 to 15 minutes. Remove from oven and allow to cool.

For the Jäger Butternut Squash Puree:

Peel butternut squash, cut in half and remove seeds. Rough chop butternut squash into 2 inch pieces. Place in bowl, toss with Jäger, dark brown sugar, nutmeg, apple cider vinegar and blended oil. Season with kosher salt and black pepper. Place on a pam sprayed sheet tray and roast in oven at 350 degrees for 20 to 30 minutes until butternut squash is soft and roasted. Puree squash in blender and drizzle in vegetable stock until a thick puree consistency is achieved. Hold butternut squash puree at room temperature.

Toss all ingredients in a small bowl. Place pumpkin seeds on a pam sprayed sheet tray. Place in a 350 degree oven and allow to roast for 10 to 15 minutes until pumpkin seeds are toasted. Remove from oven and allow to cool.

For the Lemon Oil:

Zest lemon on a microplane. Cut zested lemon into quarters. Place evoo in a small saute pan. Squeeze lemon quarters over evoo and place in pan. On low flame bring oil to a simmer. Allow oil to gently simmer for 5 minutes. Strain lemon oil and add lemon zest, season with kosher salt and allow to cool.

For the Avocado:

Slice avocados in half. Remove pit and gently peel outer skin. Medium dice avocado and place in bowl. Add all other ingredients and gently mix with spoon so avocado remains in medium dice form.

JEWELS ON TOAST PROCEDURE

Place 1.5 tbls of butternut squash on each piece of toast. Top with 2 tbls of diced avocado.

Drizzle ½ tsp of lemon oil over avocado. Top with 1 tsp of toasted pumpkin seeds. Place a dot of butternut squash puree under each jewel to prevent from sliding off tray. Assemble and serve.

Serves 6 to 8 Guests