ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA
Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It's a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.
Provided by Kim Severson
Categories snack, breads, finger foods, appetizer, side dish
Time 40m
Yield 12 Pieces
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
- Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
- Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
- Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 286 milligrams, Sugar 7 grams, TransFat 0 grams
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Nakabugo Halimah
[email protected]This is a great recipe! I love the way the roasted grapes and butternut squash caramelize in the oven. Yum!
Sohid Miah
[email protected]I love this bruschetta! The roasted grapes and butternut squash are a perfect combination.
maegan vanzeumeren
[email protected]This bruschetta is so easy to make and it's always a crowd-pleaser.
Tracy Angie
[email protected]I made this bruschetta for a party and it was a big hit! Everyone loved the combination of flavors. I will definitely be making this again.
Md naeem Hasan
[email protected]This bruschetta is a great way to use up leftover roasted grapes and butternut squash. I always have some on hand in the fall, so this recipe is a lifesaver.
Sheila Mugo
[email protected]I'm so glad you all enjoyed this recipe! It's one of my favorites. I love how versatile it is. You can use any kind of bread you like, and you can change up the toppings to suit your taste.
Tashya Iman
[email protected]I made this bruschetta for a potluck and it was a huge success. Everyone loved it! The roasted grapes and butternut squash were a perfect combination.
Aaron Baggio
[email protected]This bruschetta is so easy to make and it's always a crowd-pleaser. I love the way the roasted grapes and butternut squash caramelize in the oven. Yum!
Dodo El Don
[email protected]I'm not usually a fan of bruschetta, but this recipe changed my mind. The roasted grapes and butternut squash added a unique and delicious flavor that I loved. I'll definitely be making this again.
Concrete Roses
[email protected]This roasted grape and butternut squash bruschetta was a hit at my party! The combination of sweet and savory flavors was perfect, and the presentation was beautiful. I will definitely be making this again.