Roasted Grape & Butternut Squash Bruschetta
from the kitchen of Executive Chef Rob Beasley…

This simple recipe is the perfect expression of harvest season, and it pairs beautifully with our 2014 Chardonel Reserve.

Roasted Grapes
2c seedless red grapes 1T grape seed oil
1t kosher salt
1⁄2t black pepper, ground

Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. Toss grapes in remaining ingredients, then roast on a sheet pan for 15 minutes. Let cool to room temperature.

Butternut Squash
2c butternut squash, diced
1T extra virgin olive oil
1t kosher salt
1⁄2t black pepper, ground
1/8t allspice, ground
1/8t cinnamon, ground
1t smoked paprika,
ground 1T fresh thyme leaves, whole

Peel, seed and cut squash into 1⁄2 inch squares and toss with remaining ingredients. Place on a sheet pan and roast at 450 degrees for 10 minutes or until just tender, then cool at room temperature.

Pecans
1c Missouri pecans, chopped

Place on a sheet pan and roast for 3 minutes at 450 degrees, then cool at room temperature.

Chaumette Port Wine Glaze
1c Chaumette Port wineHeat in saucepot on medium-high heat until boiling. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons. Remove from heat and cool at room temperature.

 

Bread
1 loaf                  as needed
as needed          baguette
as needed          kosher salt
as needed          extra virgin olive oil
as needed          kosher salt
as needed          black pepper, ground

Slice baguette on a slight bias 1⁄2 thick and arrange slices on baking sheet. Drizzle with oil, and season with salt & pepper. Toast in a 450 degree oven until golden brown, or grill. Remove and cool to room temperature.

Final Assembly
12oz Baetje Farms Coeur de Clos cheese

At room temperature, assemble bruschetta by spreading each slice of toasted bread with 2 tablespoons goat cheese, then top with butternut squash, grapes and pecans. Drizzle with port wine reduction. Yields 12 pieces.