Our guest contributor Katherine Vitucci at The Parsley Thief has given us a wonderful recipe that will be sure the pair well with the coming autumnal months. For parties or just for a healthy snack, her Fall Bruschetta is perfect for any occasion.
Fall Bruschetta
Adapted from Nicole Straight, via CT Bites
Serves 8, as an appetizer
1 baguette
1 medium onion
2 tablespoons olive oil {divided}, plus more for toasts
1/4 cup balsamic vinegar
2 tablespoons agave nectar
3 cups peeled & cubed butternut squash
1 1/2 cups finely diced eggplant {unpeeled}
1 cup finely diced apple {unpeeled}
kosher salt & freshly ground pepper
1 teaspoon paprika
1 cup ricotta cheese
Preheat the oven to 400 degrees. Slice the baguette into 1/2″ slices & lay them out on a baking sheet. You can use more than one baking sheet, or make these in batches. Drizzle the bread slices with some olive oil & bake for about 5 minutes per side, or until lightly browned. Set aside.
Quarter & thinly slice the onion. Heat 1 tablespoon of olive oil in a non-stick skillet. Add the onions, balsamic vinegar & agave. Cook until the onions are softened & all the liquid is absorbed. Set aside.
Preheat the oven to 425 degrees. In a mixing bowl, toss the butternut squash, eggplant, apple, 1 tablespoon olive oil & paprika. Season with salt & pepper. Spread the mixture out on a baking sheet & bake for 20-25 minutes, tossing halfway through the cooking time, until the squash is just tender.
Transfer to a mixing bowl & add the onions. Toss well. Check for seasoning & add a bit more salt & pepper, if needed.
To assemble, spread a bit of ricotta cheese over each toast, then spoon some of the bruschetta on top. Transfer to a serving platter & serve.
Note: The bruschetta & toasts can be made ahead of time, stored in separate air tight containers, for up to 2 days
