Bolsa Bruschetta

By JeanAnn

Ingredients

• 1/2 medium butternut squash, peeled, seeded and cut into large dice
• Olive oil
• Salt to taste
• 4 - 6 slices ciabatta bread
• 4 ounces Caprino Royal Chevre (or other fresh farmstead goat cheese)
• 12 medium whole basil leaves, stems removed
• Local raw honey, for drizzling
• 3 tablespoons pine nuts or walnuts, toasted (chopped if using walnuts)

Preparation

Step 1

Preheat oven to 375 degrees. In a large mixing bowl, toss the diced squash with enough olive oil to coat. Generously sprinkle with salt. Place on a large heavy-bottomed baking sheet and roast for about 20 minutes, until tender. Allow to cool. Brush ciabatta with oil and lightly toast in the oven. Allow to cool slightly. Spread 1 tablespoon of goat cheese on each toast. Place basil leaves on top of goat cheese, divinding evenly among the toasts. Top each toast with roasted butternut squash. Drizzle with honey. Garnish with nuts. Carefully cut each bruschetta in half. Makes 6 servings.