Roasted Grape and Butternut Squash Bruschetta
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups seedless red grapes
- 1tablespoon grapeseed or other neutral oil
- 2teaspoons kosher salt
- 1teaspoon ground black pepper
- 2cups diced butternut squash
- 2tablespoons extra virgin olive oil
- ⅛teaspoon ground allspice
- ⅛teaspoon ground cinnamon
- 1teaspoon smoked paprika
- 1tablespoon fresh thyme leaves
- 1cup port wine
- 1cup pecans
- 1baguette
- 12ounces good-quality chévre or Camembert
Nutritional analysis per serving (12 servings)
273 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 9 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and ½ teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
- Step 2
Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
- Step 3
Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
- Step 4
Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.
Private Notes
Comments
I used pomegranate balsamic instead of the port and it was really excellent and saved a lot of time and expense of buying something I won't otherwise use.
I used a basic vinaigrette recipe (from NYTimes cooking too) in place of the port wine sauce and spooned it on before toasting in the oven broiler. In addition, because my wife is allergic to camembert, I used a light cheese from Mark & Spencer called Lighter Soft Cheese (it's like cream cheese.) It all worked together very well. I'd even say it was a hit.
Actually, a baguette is more about the shape of the loaf (long & thin) than it is about the bread type, although the type is most commonly French bread.
I use baguettes as often as I use larger loaves (such as classical French or Italian bread) when making bruschetta, mostly because I like the smaller portion size when I'm serving a variety of types and flavors.
Looks delicious! It’s chèvre not chévre btw.
I had more topping than baguette, so I used the extra topping with a pumpernickel raisin bread. Over the top.
I've made this twice: once with normal, big and crunchy grocery-store red grapes, which was perfectly fine, and once with small red local grapes, which was astounding. If you can get little local grapes, it's worth it. It was so much sweeter and juicier, I didn't bother with making the sauce.