Fall Harvest Bruschetta

Chad Horvath the Director of Food & Beverage with Montereau shares a recipe for a fall harvest bruschetta.

Ingredients:

·2 cups- Butternut Squash, Small Diced

·1 cup- Grape Tomatoes (cut in ½)

·2 tbl- Olive Oil

·2 tbl.- Balsamic Vinegar

·2 tsp- Pure Maple Syrup

·½ cup- Walnut pieces

·1 cup- Arugula

·1 each- French Baguette

·½ cup- Goat Cheese crumbles

·Salt and Pepper, to taste

Directions:

1.Preheat oven to 400 degrees

2.Toss diced squash & tomatoes in olive oil with salt and pepper

3.Roast in oven for about 20-30 minutes until squash is cooked nice and tender

4.Cool down mix in refrigerator

5.Slice baguette, drizzle with olive oil and bake for 5-6 minutes until golden brown edges

6.In a bowl combine: Squash & tomato mix, balsamic vinegar, maple syrup, salt and pepper

7.On baguette crostini- first put a piece of arugula, top with butternut squash mix, top with walnut pieces & goat cheese.

8.Serve