Trickling Springs Organic Glass Bottled Milk

Shop Stewart’s for Organic Glass Bottled Milk from Trickling Springs Creamery, a sustainable family dairy with grass fed cows. Their Trickling Springs Organic farmers hold high standards in the areas of animal welfare, land sustainability, and milk quality. They aim to minimally process all of our milk into great tasting artisan dairy foods that are sure to please your palette. We also carry their Organic Chocolate Milk, Cream and Butter! Non-GMO Project Verified.
Return your glass bottles to our customer service for store credit!

Fall Bruschetta

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