Little Pub Harvest Bruschetta
This popular little pub appetizer combining sweet and savory flavors is being replaced on the menu with a spring version. If if you want it after April 1, you’ll have to make it yourself. Here’s how:
Prep time 10 minutes. cooking time 30 minutes.
Candied squash apple ragout
- 1 butternut squash, peeled,seeded and cut in 1 inch cubes
- 4 granny smith apples, peeled, cored, and cut into 1 inch cubes
- 1 stick of butter, cut into 8 tablespoons
- ½ cup packed brown sugar
- ¼ cup maple syrup
- 1 tablespoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon cinnamon
Rosemary-garlic goat cheese
- 10 oz goat cheese
- 1 teaspoon chopped rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon granulated garlic
- 1 French baguette
- Extra virgin olive oil
- sweet balsamic syrup
- Chilled white wine
Step one: prepare the candied squash and apple ragout
- Preheat oven to 400
- Pour the chilled white wine into a wine glass. Take a sip and set aside.
- Place squash and apple cubes on a baking sheet.
- Top with the butter, brown sugar, maple syrup, salt pepper and cinnamon.
- Bake at 400 for 15 minutes, remove pan from oven and use a spatula to turn ingredients, return pan to oven and continue baking for another 15 minutes until caramelized.
Step two: prepare crostini
- Preheat oven to 350
- Slice baguette into ¼ inch thick slices and arrange on a baking sheet.
- Drizzle with olive oil
- Season with sea salt and cracked black pepper.
- Bake at 350 for 5-7 minutes until golden brown. If you only have one oven, crostini can be prepared first and kept at room temperature until ready to serve.
Step three: prepare rosemary and garlic goat cheese
- Combine ingredients in medium mixing bowl and mix thoroughly.
Step four: Assemble Harvest Bruschetta
- Spread the rosemary garlic goat cheese on the crostini.
- Top with caramelized squash and apple ragout.
- Drizzle with sweet balsamic syrup
- Serve warm.
- Refill wine glass if necessary.