Sweet squash adds a delicious twist to a traditional bruschetta that makes a great appetizer or afternoon snack!
Butternut squash bruschetta
Ingredients:
- 2 cups small diced butternut squash (blanched)
- 1 cup diced seeded tomato
- 1/2 cup finely sliced shallots
- 2 tbsp sliced garlic
- 1/2 cup diced cooked bacon (optional)
- 1/2 cup chopped chestnuts
- 2 tbsp finely roughly chopped basil
- 2 tbsp extra virgin olive oil
- 1/2 cup grated parmesan
- 1 cup crumbled goat cheese
- 2 loaves crusty bread
Method:
Cut the crusty bread into thick slices, drizzle with 1 tablespoon of olive oil and slightly toast under the broiler.
Warm the remaining olive oil in a large fry pan over low heat. Add in the shallots, garlic and warm through for 2 minutes. Then add the squash, tomato, bacon, chestnuts and continue to heat over low temperature.
Once warm to the touch, remove from the heat and add in the parmesan cheese, fresh basil and season with salt and pepper. Lastly, fold in the goat cheese.
Top the toasted bread with the bruschetta mix and warm in the over. Serve immediately.
Courtesy Jason Parsons
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