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WINE CHOICE: Jonty’s Ducks Pekin White
Paarl, South Africa
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.
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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