Prep Time 10 minutes - Total Time 1 hour - Makes 10
I love goat cheese but with the added roasted garlic and chives it takes it to another level. Then topped off with roasted butternut squash, seriously it just makes for the perfect bruschetta.
I had this for lunch the other day and I almost ate the lot.
1 small butternut squash, peeled and cut into small dices.
150 g of goat cheese.
1 whole garlic bulb.
1 small handful of fresh chives, roughly chopped.
Bread of your choice.
Fresh rocket for garnishing.
Start by slicing off the top part of the garlic to expose all the individual cloves, drizzle with olive oil and season with salt. Wrap in tin foil, place into a roasting dish and roast in a pre-heated oven at 180℃ for 45 minutes to an hour or till the garlic is super tender. Just keep checking on it every 20 minutes or so. Depending on the size of the garlic bulb it may take a little longer or less.
Once the garlic is ready squeeze the bulb into a food blender discarding of all the skin. Now add the goat cheeses, chives and season. Give it a quick 30 seconds whizz so that everything’s comes together. Once done place to one side.
For the butternut squash simply add to a roasting tray, drizzle with olive oil, season and roast in a preheated oven set at 180℃ for 40 minutes. Or till tender and golden, depending on the size that you have cut them.
Next, take your bread and slice at an angle, a couple of centimetres thick. Give it a little rub with oil. Now, it’s up to you how you choose to toast your bread. You can either pop them into a very hot griddle pan, under a hot grill or in the oven, whatever you fancy.
Finally, it is time to assemble your bruschetta. Take a generous amount of the goat's cheese and spread it on the bread, add some fresh rocket, pile the butternut squash on top and enjoy.