This recipe is just a guideline for how you can add an autumnal twist to bruschetta with chunks of sweet squash and cheeses of your choice.
By Kelsey Hilts
Cheesy Squash Bruschetta
- Total Time: 15 mins
Description
This recipe is just a guideline for how you can add an autumnal twist to bruschetta with chunks of sweet squash and cheeses of your choice.
Ingredients
- Feta cheese
- Parmesan or other sharp hard cheese, finely grated
- Provolone, Babybel, or other melting cheese, grated
- Squash, cooked and cut in chunks
- Rustic bread, thinly sliced
- Olive oil
- Balsamic vinegar
- Dash of sage
- Black pepper, to taste
Instructions
- To cook the squash, slice the squash in half, place the halves on a baking pan, drizzle them with a tiny bit of olive oil and sprinkle them with salt.
- Bake at 400 degrees for 30-45 minutes, or until the squash meat is tender when cut with a knife.
- Thinly slice a loaf of rustic bread.
- Drizzle each slice with a splash each of olive oil and balsamic vinegar.
- Gently mix feta crumbles, grated cheese and squash chunks, careful to leave the squash in chunks.
- Season to taste with pepper and sage (for one large slice I used one BabyBel cheese and a dash each of black pepper and sage).
- Spoon the squash mixture onto the slices of bread and finely grate Parmesan (or other hard, sharp cheese) over the top.
- Bake the bread for 3-5 minutes at 350 degrees until the cheese begins to melt.
- Broil the bruschetta for 1-2 minutes more until the cheese is bubbly and the crust is starting to brown, being careful not to burn it.
- Enjoy these crostini as an hors d’oeuvre or serve them with a green salad as a {small plate)} main course.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizer
