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Roasted Butternut Bruschetta

Sweet squash and salty bacon with fresh goats cheese – heaven!

Another masterpiece of wine blending.  This rich Chenin blanc blend can carry big flavours and this is a great match.

Butturnut Squash bruschetta

Recipe

  • INGREDIENTS
  • 1 small butternut squash
  • 4 slices smoked streaky bacon
  • 1 small sourdough baguette (orsimilar)
  • 100g soft goats cheese
  • 60g cream cheese
  • 100g pine nuts
  • Olive oil
  • Salt and pepper
  • Dried thyme
  • Pre-heat the oven to 180.
  • Fry the bacon with a little oil until crispy and remove from the pan, keeping the oily pan for seasoning the squash.  Cut the bacon into irregular shards about 1cm long.
  • Cut the squash into 1.5cm cubes and place in the frying pan.  Toss with a little more oil and season with salt, pepper and a little thyme.
  • Arrange on a roasting tray and roast for around 15-20mins – keep an eye not to burn them.
  • Make your crostini (slice the baguette, 1cm thick, and toss with oil, salt, pepper and a little thyme then grill until golden on each side).
  • Mix your goat and cream cheeses.
  • Toast the pine nuts in a dry pan until golden then remove from the pan being careful not to burn them.
  • Spread some cheese on the crostini, then a small pile of squash, then some bacon shards, pine nuts and a little thyme to finish.
  • Grab a glass of Jonty’s White and enjoy!
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