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Friday, January 27, 2017

Bruschetta with Roasted Squash, Goat Cheese, Dried Cranberries & Walnuts

Yield: Serves 4
              Prep Time: 15 mins
           Cook Time: 30 mins


2 Cups Seeded, Peeled Squash, Cut Into Small Dice (See Notes Above)
2 Tablespoons Olive Oil
Salt & Pepper To Taste
1 1/2 Teaspoons Finely Chopped Fresh Sage
12 Slices Crusty Baguette
1 (4 Ounce) Log Soft Goat Cheese At Room Temperature
2 Ounces Cream Cheese At Room Temperature
1/4 Cup Crispy Pancetta or Bacon Bits
1/4 Cup Dried Cranberries
1/4 Cup Lightly Toasted Chopped Walnuts


Preheat oven to 375 degrees F.
Toss the diced squash with the oil, then season with salt and pepper.
Line a baking sheet with foil, and scatter the squash onto the sheet.
Bake for about 20 minutes, or until fork tender, tossing twice during cooking time.
Cool to room temperature, after tossing it with the chopped sage.
Preheat broiler, and lay the baguette slices onto a second baking sheet.
Lightly brown the bread slices on both sides.
In a small bowl, mix together the goat cheese and cream cheese.
Spread one side of each bruschetta with the goat cheese mixture, then arrange on a platter.
Spoon the roasted squash onto each bread slice, then top with the pancetta bits, cranberries, and toasted chopped walnuts.
Serve and enjoy!

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