three bruschette

The farmers market and an early dinner guest inspired this research on bruschetta. All need to made just before serving and eaten immediately - otherwise the bread will be a soggy mess.

****

WINTER SQUASH BRUSCHETTA from here (I followed his directions but would change in the future)

(makes about 16 pieces)

1 1/2-lb butternut or acorn squash, peeled, de-seeded and chopped to a ½-inch dice (it wasn't easy peeling the acorn squash but it wasn't impossible)
½ multigrain or whole wheat baguette, sliced to 16 ½-inch rounds
3 tablespoons extra-virgin olive oil
½ cup fresh ricotta (goat cheese would be way better)
juice of 1/2 lemon
salt and pepper
few pinches rosemary (optional) (necessary, and three big sprigs of fresh)

Preheat oven to 375 degrees. Toss diced squash pieces in two tablespoons of the oil and optional rosemary and spread in a single layer on a baking sheet. Bake for 20-30 minutes (or longer - more like about 50 minutes), rotating or flipping them once midway through cooking. Pieces should be caramelized and crispy in parts but not too crisp. Remove from heat and let cool completely.

Line the bread slices in an even layer on a baking tray and bake at 250 degrees for about 5 minutes, until just crisp (or a toaster oven). Remove from tray and let cool completely. (If desired, rub a garlic clove on the bread for a little kick.)

Spread a layer of ricotta on each piece of bread. Sprinkle a little salt and pepper on top of each one, then place a spoonful of the squash on top. Squirt a few drops fresh lemon juice on top of each piece. Drizzle the remaining tablespoon of olive oil across the tops (I skipped), and serve immediately.

I found it rather bland and I'm hoping a day in the fridge will deepen its flavor. I think it would be great with a chevre rather than the uber-bland ricotta, and maybe some sweetness in the squash to deepen its flavor.

***********

BEET GREEN BRUSCHETTA inspired by here and here.

• 2 cloves (or so) garlic, minced
• beet greens, chopped (I used the tops of about 8 beets)
• salt & pepper to taste (go light on the salt)
• 1/2 tsp red chili flakes
  
• 1 1/2 T sundried tomatoes, minced
• cheese such as Pecorino
  

Crisp up the bread (I cut at a diagonal, about 1/2-3/4" slices - this would be good on larger bread slices) in a toaster over broiling for about 4 minutes. You don't want to turn it into Melba toast though, so more is not really more.

Heat oil on low and gently saute garlic for a couple of minutes. Then add in the chopped beet greens (no need to dry - the liquid helps them cook) and salt, pepper, and chili flakes. Stir while cooking over low heat, then put a lid on for a few minutes to let the greens cook. Remove from heat and stir in sundried tomatoes.

Top the bread with the beet green mixture and shave a bit of cheese on top. Return to oven/toaster oven for about 2 minutes just to barely melt up the cheese.

****

TOMATO-BASIL BRUSCHETTA, the old standby

• 1 garden-fresh tomato (or more!), chopped and deseeded/liquid removed if there's too much
  
• fresh basil (about 5-6 medium leaves), minced finely
• salt, pepper to taste
• 1 T olive oil (or as desired)
• a dash of vinegar or lemon juice.

Mix up and let flavors meld for an hour or so.

Crisp up the bread. Rub garlic along the bread but NOT too much (I was so zealous I can guarantee no vampires will be near me anytime soon). Top with tomato mixture just before serving.

Rosemary Maple Spiced Almonds

Sounds crazy, doesn't it? Nuts even. But I'll give it a try on Friday. From here.

Ingredients

• 2 cups whole raw almonds
• 1/3 cup maple syrup (I think 1/4 c would be sufficient)
  
• 2 teaspoons rosemary
• 1 teaspoon cayenne pepper (or more to taste)
• Sea salt, to taste

Procedure

1. Preheat oven to 375°F.
2. Combine almonds, syrup, rosemary, cayenne, and sea salt in bowl. Stir to coat well.
3. Spread on a sheet pan (parchment paper lined is great for clean up).
4. Bake in the oven for 10-14 minutes. Watch carefully as they burn quickly.
5. Remove from oven and cool.
6. Once cool break up the nuts. They can be stored in an airtight container for about a week.

****
Quilt group is on Friday and I volunteered to take a cake for our birthdays, but somebody ELSE called dibs on cake (which he will buy - ugh - little worse than grocery store bakery cakes) and I was told I could bring "snacks like cheese and crackers." But two other people volunteered for that, so what to do?

Look through my cupboard and figure it out. This recipe sounds nasty - such a weird combination. But I have everything on hand (thank you, Trader Joe's) and it's simple, so hopefully it's good!