New York Times
Roasted Grape and Butternut Squash Bruschetta
Author:Kim Severson
14 Ingredients
40 mins
Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It’s a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.
Serves
1
Serves
1
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