Fall Bruschetta

Fall Bruschetta

Recipe type: Appetizers Yield: 30 Prep time: 15 mins Cook time: 30 mins Total time: 45 mins

This appetizer hits several flavor profiles and textures with savory sweet topping of eggplant, pear and ricotta on crispy bruschetta. Perfect for fall.

Ingredients:

Bread
1 Baguette – sliced into 1/2-inch slices (about 30)
1 1/2 T Olive oil
Salt and pepper

Topping
1 medium Onion
2 T Olive oil – divided
1/4 C Balsamic vinegar
2 T Sugar

Directions:

1. Prepare bread: Preheat oven to 400 degrees F. Place bread slices on baking sheet. Brush the bread slices with olive oil and sprinkle with salt and pepper. Bake for 3 to 5 minutes, just until the edges begin to turn golden brown and the bread becomes slightly crisp. Remove from the oven and set aside. Keep the oven pre-heated.
2. Prepare balsamic syrup: Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
3. Prepare topping: Quarter & thinly slice the onion. Heat 1 tablespoon of olive oil in a non-stick skillet. Add the onions, cook until the onions are softened and caramelized. Set aside. Preheat the oven to 425 degrees. In a mixing bowl, toss the butternut squash, eggplant, pear, paprika and 1 tablespoon of olive oil. Season the mixture with salt & pepper. Spread the mixture out on a baking sheet & bake for 20-25 minutes, tossing halfway through the cooking time, until the squash is just tender. Transfer to a mixing bowl & add the onions. Toss well. Check for seasoning & add a bit more salt & pepper, if needed.
4. Assemble the bruschetta: To assemble, spread a bit of ricotta cheese over each toast, then spoon some of the butter nut squash mixture on top. Drizzle with balsamic syrup. Transfer to a serving platter & serve.
5. Note: The bruschetta & toasts can be made ahead of time, stored in separate airtight containers, for up to 2 days.

Published on September 26, 2013 by Teri Williams