Ingredients

The following ingredients have 12 Servings
  • 2 cups seedless red grapes
  • 1 tablespoon grapeseed or other neutral oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups diced butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh thyme leaves
  • 1 cup port wine
  • 1 cup pecans
  • 1 baguette
  • 12 ounces good-quality chévre or Camembert

Instruction

  • Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
  • Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
  • Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
  • Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.