Butternut squash, tomato, walnut bruschetta with goat cheese crème

An appetizer filled to the brim with flavour!

1 loaf

crusty white sour dough bread

1/4 cup

soft butter

2 cups

diced butternut squash, blanched

2 cups

diced seeded tomatoes

1 cup

toasted walnut pieces

1 cup

finely chopped shallots

garlic cloves, finely minced

whole red thai chilies, cut thin on the bias

1/2 bunch

fresh basil leaves, picked down into small pieces

1/2 cup

extra virgin olive oil

1/4 cup

Andrew Peller Signature Sauvignon Blanc

seasalt

ground white pepper

2 cups

soft goat cheese

1 cup

35% cream

Cut the crusty bread in half lengthwise.
Toast under a broiler or grill on a BBQ. Then while still warm, spread the butter on the open side and season with course sea salt.
In a bowl combined the butternut squash, tomato, shallots, garlic, walnuts, chilis, basil leaves, Sauvignon Blanc and extra virgin olive oil.
Season with salt, pepper to taste and then place on top of the open side of the toasted bread.
In a bowl combine the soft goat cheese and 35% cream. Then drizzle the goat cheese cream over the bruschetta.
Place in a 400-degree oven until warm through, place under a broiler to make sure the cheese is melted.
Garnish with fresh basil and serve.