I honestly adore bruschetta. anything Italian involving bread is most likely a winner in my book.
traditional bruschetta involves chopped tomatoes, onions, basil, and olive oil on top of toasted bread. it truly is a beautifully simple dish. traditionally the tomatoes aren’t cooked, but it is getting cold outside and my body is asking for yummy warm food. in the spirit of cold autumn festivities I thought it only appropriate to also add roasted squash. it’s like, basically an autumn necessity, like, right?? I’m right.
the cool thing about bruschetta is that it leaves room for experimentation. you can add and take away ingredients with changing seasons and events. I came across a buzzfeed post the other day that read, 20-life-changing-bruschetta-recipes. ookay! how man creations of bruschetta can we make??? some might say this is disgraceful to the ~traditional~ bruschetta recipe but.. I say it’s fun to be inventive.
a current trend in the culinary world is to take a traditional dish and add something new to it. maybe you have seen restaurant slogans that say, “classic southern food with flair” or “Italian food with a twist”. I believe it has become popular because it offers familiarity with a little exploration. I love trying new things; but, I am probably more inclined to do so if I know a little more about what is going on.
ex: “fried SQUID?? what? OH it’s in a taco??!! well, aight 🙂 “
I like this recipe especially for gatherings because these bites are a perfect size. at gatherings, nobody wants to commit to a large portion. have you ever noticed how there are always big cupcakes left over but all the mini cupcakes are gone?? it’s a thing people. those big cupcakes may be delicious but few people want to walk around gnawing on a cupcake for 10 minutes, especially when you can pop a mini one in 1 minute. for instance, Jimmy took the large cupcake:
“hey Jimmy how is your new puppy doing?”
“oh he’s dpnfoing gretad, srry I hv a cup–muh muth id full sorry”
nice Jimmy. u do u!!!!!
- loaf of bakery bread (mine is a rosemary loaf from Fresh Market)
- 1 medium butternut squash
- 1 10oz pack cherry tomatoes
- 1/3 cup olive oil
- 1 tsp basil
- 1 tsp sage
- 1 tsp rosemary or thyme
- dash of garlic powder
- salt and pepper
- preheat oven to 400 degrees
- chop butternut squash into small 1 inch cubes
- pour olive oil in a 9x9 or 8x8 inch glass pan
- toss in cubed butternut squash, tomatoes, and spices
- make sure vegetables are coated evenly in oil and spices
- bake for 40 minutes
- slice, toast, and top bread
- if your bread is dry (not moist 😉 ), you may need to put a little butter or oil on it before toasting to get a nice golden crisp