Butternut Squash and Feta Cheese Bruschetta
Source: Joshua Seibert, Nick’s Cove and Cottage
This recipe was demonstrated for CUESA’s Market to Table program on December 9, 2017.
To make this dish vegetarian, simply omit the soppressata.
Makes 12 bruschetta
1 cup balsamic vinegar
2 tablespoons piment d’Espelette (or 2 tablespoons chili flakes), divided
2 cup diced butternut squash (small pieces)
1 sourdough baguette
¼ cup olive oil
2 ounces soppressata, thinly sliced
1 medium shallot, minced
2 cloves garlic, minced
1 cup crumbled feta cheese
1 handful micro fennel
Black pepper and salt to taste
To prepare the balsamic reduction: Cook the balsamic vinegar and 1 tablespoon of the piment d’Espelette (or chili flakes) together in a small saucepan over low heat. Cook until the liquid has reduced down to about ⅛ cup. This will take almost an hour. Set aside. You may want to make this a day or two ahead of time and keep it in an airtight container in the refrigerator until needed.
To prepare the squash: Peel, de-seed and cut the squash and into small dice. Preheat oven to 350°F. Toss the squash with 2 tablespoons of olive oil and season to taste with salt and pepper. Roast the squash for 15 minutes, or until softened. Set aside. You may make this one day ahead of time and keep it in an airtight container in the refrigerator until needed.
To prepare the crostini: Slice half a baguette into ¼ inch thick slices. Toss bread with 1 tablespoon of olive oil and season to taste with salt and pepper. Lay out slices on a sheet pan and toast crostini in the oven for 5-10 minutes. Set aside. This can be prepared up to one day ahead of time and kept in a resealable plastic bag at room temperature.
To prepare the soppressata: Slice very thinly. Fry in 1 tablespoon of olive oil in a sauté pan over medium heat until crispy. Set aside. This step is best done the same day you plan to serve the bruschetta.
To assemble: Sauté the shallot and garlic in the remaining 1 tablespoon of olive oil over low-medium heat. After about 5 minutes, or when softened, add to a mixing bowl and combine with the squash, feta cheese, and the remaining tablespoon of piment d’Espelette (or chili flakes).
Top the crostini with the butternut squash mixture, then drizzle with the balsamic reduction. Crumble crispy soppressata on top and garnish with a piece of micro fennel (or any other microgreen of your choice).