Roasted Squash Bruschetta
Bring this unique take on a classic bruschetta to your next potluck or family get-to-gether and we promise the next thing you know everyone will be asking you for the recipe. The sweet squash and reduction with fresh herbs combines for a perfect balance of flavours! For best results, try pairing it with a wine that features a citrus aroma like the Planters Ridge 2016 Elevation.
|1||butternut squash, cleaned, roasted and diced|
|3 cups||Tomato, de-seeded, small diced|
|2 small||onions or shallots, small diced|
|1 tsp||fresh thyme|
|2 tbsp||fresh basil|
|3 cloves||garlic, minced|
|1 cup||olive oil|
|to taste||salt & pepper, Parmigiano Reggiano or Asiago|
|2 cups||balsamic vinegar|
|1 bunch||fresh thyme|
- Preheat oven to 400 F (to roast squash).
- Balsamic reduction; combine all four ingredients into sauce pot and simmer on medium heat.
- Reduce until it thickens aux nappe (just coats the back of spoon).
- Strain and cool; gently cover with plastic wrap.
- Bruschetta topping; toss squash in olive oil, one clove minced garlic and 1/4 tsp salt and pepper.
- Roast until squash turns deep golden colour, turning once. Remove from oven and cool.
- Preheat oven to 450 F (to toast bread).
- Slice, de-seed and chop tomato; strain from its juiced.
- Combine squash, tomato, onion, herbs and rest of the minced garlic; toss in olive oil with the freshly grated cheese to taste
- Slice baguette 1/2-inch thick and brush both sides with olive oil; place on cookie sheet.
- Bake in the 450 F oven until crispy, turning once.
- Top baguette with bruschetta mixture and drizzle with balsamic reduction. Garnish with fresh parsley.
- Serve with left over olive oil and balsamic reduction for dipping.
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