Tuesday, September 8th 2020, 1:27 pm
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
September 8th, 2020
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