Thanksgiving Appetizer: Roasted Fall Vegetable Bruschetta

Roasted Fall Vegetable Bruschetta

Ingredients:

 4 slices thick-cut bacon, cut into 1/4-inch pieces ("lardons")

 1 small onion, diced small

 1 tablespoon minced garlic

 1 red pepper, julienne (1/8-inch strips)

 2 tablespoons butter

 1 tablespoon olive oil

 2 cups of parsnips, peeled and diced small

 2 cups butternut squash peeled and diced small

 2 cups eggplant, diced small

 Kosher salt and freshly ground black pepper

 2 tablespoons sherry vinegar (not sherry wine)

 1/2 cup toasted pistachios, roughly chopped

 3/4 cup golden raisins, soaked for 15 min in warm water and strained

 2 tablespoons capers, roughly chopped

 8 oz cream cheese, room temperature (I love using the one flavored with onions and chives)

 4 oz feta, drained and crumbled

 1/4 cup heavy cream

 1/4 teaspoon salt

 Crusty sourdough or French bread

 Butter


Directions:
For the Fall Vegetable Topping:
Preheat oven to 375°F. Heat large sauté pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes. Add the onion, red pepper and garlic and sweat for 3 minutes. Season with salt and pepper; add the butter and olive oil, and then the parsnips, squash and eggplant. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 15 to 20 minutes, stirring twice. Remove from the oven and season with salt and pepper. Toss with the vinegar, pistachios, capers and raisins.   
For the whipped feta:
In stand mixer with paddle attachment, whip cream cheese until fluffy, about 2 minutes. Add crumbled feta, heavy cream and salt and mix for another minute.
Toast nice crusty sourdough thick slices in butter until golden brown.
Spread with whipped feta and top with caponata.
Note: Leftovers are amazing as a roasted vegetable sandwich smeared with the whipped feta

Presented by: Recipe Realities

Date: 11/14/16


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