Cherry Tomato Bruschetta with Parmesan and Butternut Squash

Cherry Tomato Bruschetta with Parmesan and Butternut Squash

Necessity being the mother of invention, this bruschetta was a complete accident…A last-ditch effort to salvage leftovers and use the remaining odds and ends before I bought groceries for the week.  The twist comes from a repurposed squash puree which adds richness and helps cut through the acidity from the tomatoes.

Tomatoes

  • 2 ½ cups cherry tomatoes
  • ½ loaf day-old Italian bread, sliced
  • 1-2 tbs extra-virgin olive oil
  • 1 clove garlic, whole
  • fresh herbs (I like a combination of basil and parsley)
  • salt and pepper to taste
  • Parmesan
  • 1 recipe vinaigrette (recipe below)

Directions

  1. Quarter tomatoes and place in bowl. Add salt and set aside for 15 minutes while you assemble the vinaigrette.  Salting early helps to draw out excess moisture and concentrate the flavor of the tomatoes. After 15 minutes, discard any juice that may have accumulated in the bottom of the bowl.
  2. Toss tomatoes with vinaigrette and season with salt and pepper to taste. Set aside.
  3. Preheat a pan over medium-high heat, add oil and toast bread until golden brown. Remove from heat and rub the garlic clove over the bread while still warm.
  4. To assemble, spoon tomato mixture onto toasted bread and shave Parmesan over top. Serve alongside squash or use as a garnish.

Vinaigrette

  • ½ cup extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp champagne or white wine vinegar
  • 1 clove garlic, finely minced
  • ¼ shallot, finely minced
  • salt and pepper to taste

Directions

  1. Combine all ingredients in a small mason jar and shake vigorously to emulsify. Adjust seasoning as needed.

Butternut Squash Puree

  • ½ Butternut squash, peeled, cored and cut into ½” cubes
  • 2 carrots, peeled and cut into ½” cubes
  • 2 tbs unsalted butter
  • ¼ cup heavy cream or sour cream
  • ½ quart vegetable or chicken stock
  • salt and pepper to taste

Special equipment:

  • Blender/immersion blender

Directions

  1. Heat a large pot over medium heat, melt butter and add squash and carrots. Season with salt and pepper and cook until squash starts to caramelize, about 4-6 minutes.
  2. Add stock and cook until vegetables are completely tender, about 15 minutes. Taste and adjust seasoning if needed.
  3. Using a blender, puree mixture until smooth.
  4. Mix in heavy cream or sour cream and taste for seasoning, adding water if puree seems too thick.
  5. Serve immediately or chill overnight.

 

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