I had one small get together at our place for the holidays. It was to celebrate Hanukkah a bit early with J's brother and sister-in-law and two friends of theirs. We had lots of food that I had no time to blog about, but I will share a recipe for these fantastic basil parmesan latkas that I made.
Thanksgiving was not so long ago even though it feels like months. We were back in LA and spent it with J's mom in the valley. I made this appetizer that was a perfect snack before the huge meal we ate.
Roasted Butternut Squash and Portobello Mushroom Bruschetta
Ingredients:
French Baguette- sliced into rounds
Butternut Squash- diced
Portobello Mushrooms- diced
Goat Cheese- crumbled
Minced shallots and garlic
Olive Oil
Balsamic Vinegar
Italian seasoning
Chives for garnish
1. In a roasting pan scatter squash and mushrooms. Evenly drizzle with olive oil, add garlic and shallots, and sprinkle with Italian seasoning and salt and pepper. In a 375 degree oven roast squash and mushrooms for about 30-35 minutes. Measurements are really not key here. Whatever is left over use it in a scramble for the next morning(that's what we did!)
2. Cut baguette into rounds drizzle with olive oil and toast until slightly crisp. You're looking for soft inside crispy outside texture.
3. Boil balsamic vinegar in a small pot until it is reduced into a syrup. This can take up to 30 minutes depending on how much balsamic is in the pot.
4. Assemble bruschetta by spooning squash and mushroom mixture on baguette rounds. Sprinkle with crumbled goat cheese and chives. The last step is slowly drizzling the balsamic reduction on top. Careful not to drizzle too much or it will overpower the entire thing.
So easy!
Here are a few other appetizers I've made over the years that would be perfect for a New Year's Eve party or your next gathering!
Enjoy!!!
Besides having an amazing talent for cooking yummy things, you also have great photo skills...I love how you got the balsamic/evoo spilling off the spoon!
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