Labor Day Weekend Bruschetta

Prosciutto + Melon Bruschetta

Ingredients:

• Thin slices of prosciutto
• GF baguette
• Cantaloupe
• Balsamic vinegar

Method:

Use vegetable peeler or mandolin to cut melon into thin slices. Slice gluten-free baguette and top with prosciutto and melon. Drizzle with balsamic vinegar to finish.

 

Butternut Squash Toast with Caramelized Onions + Goat Cheese

Ingredients:

• 1 2 1/2 to 3 pound kabocha or other yellow-fleshed squash—peeled, seeded and cut into pieces 1/8 to 1/4 thick
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon dried chile flakes, more to taste
• 3 teaspoons, kosher salt
• 1 yellow onion, peeled and thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 4 slices gluten-free bread, 1-inch thick
• 1/2 cup goat cheese, feta, or mascarpone
• Coarse salt
• 4 tablespoons chopped mint

Method:

Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.

Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down again at least 15 minutes or so; the mixture should be jammy.

Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.

Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.

Potato Poppers with Smoked Trout + Creme Fraîche

Ingredients:

• 1 cup crème fraîche
• 2 teaspoons lemon zest
• 1 green onions, minced
• 1 tablespoon finely chopped fresh herbs such as parsley, chives, dill
• 1/2 teaspoon fine sea salt
• 12 red skin potatoes
• 1 clove garlic, halved
• 8 ounces smoked trout, cut into bite-size pieces
• Fresh dill sprigs

Method:

Stir together crème fraîche, lemon zest, onion and herbs. Season with salt. Refrigerate at least 30 minutes and up to overnight before assembling.

Boil potatoes and scoop out inside with a melon baller.

Place one to two teaspoons crème fraîche mixture in each potato and top with a piece of trout and garnish with dill spring.

Heirloom Tomato + Whipped Ricotta Toast

Ingredients:

• 3 heirloom tomatoes 
• 15 oz. whipped ricotta
• GF baguette
• 1 shallot
• 1 teaspoon olive oil
• Basil (1 leaf per toast)
• Balsamic vinegar

Method:

Sauté one shallot with a teaspoon of olive oil in a pan, until translucent, and set aside. Layer toasts with whipped ricotta, tomatoes, sautéed shallots, and basil. Drizzle balsamic vinegar over the top to finish.