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
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.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Category: Appetizer
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.
