Appetizer Recipes Thanksgiving Recipes

Feast on This: Pear and Squash Bruschetta

©USAPears

Tired of the usual bland artichoke and spinach dip, aka mundane holiday appetizers served everywhere?  Feast on this: Chef Craig Richards from La Tovola restaurant in Atlanta shares a creative in season Thanksgiving or Christmas holiday recipe your guests will love:   A warm pear and squash bruschetta with sourdough  bread, topped with slices of savory cheese.    Enjoy!

For more information regarding pear varieties, facts, recipes, and culinary uses, visit USA Pears.

Pear and Squash Bruschetta

Chef Craig Richards

12-14 pieces, serving 6-12 people

1 butternut squash (1-1/2 pounds)
2 yellow onions (1 pound), coarsely chopped
2 medium carrots, coarsely chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 sage leaves
3 ripe pears, cored and cut into half-inch cubes (we love the Bosc variety)
1/2 pound loaf sourdough bread
1/4 pound smoked ricotta or smoked mozzarella cheese
Pumpkin seed oil or extra virgin olive oil

Peel squash. Combine squash trimmings, onion and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard solids.

Scrape seeds from squash and discard. Cut squash into 1/2-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for 30 seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to pan. Cook over medium heat stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups stock. Pears and squash should be soft but still hold shape. Season with salt and pepper.

Meanwhile, slice bread into 1/2-inch slices. Toast in 350ºF oven until golden brown, about 10 minutes. Spoon about ¼ cup warm pear-squash mixture onto each bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each. Drizzle with pumpkin seed or olive oil if desired. Garnish servings with fried sage.

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  • Savory Tv
    November 24, 2010 at 10:27 am

    A perfect savory meets sweet creative Thanksgiving or holiday appetizer, Pear Bruschetta from Chef Craig Richards: http://bit.ly/hLoaTR

  • Alltop Recipes
    November 24, 2010 at 10:44 am

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  • Caterham Business
    November 24, 2010 at 11:43 am

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  • Alltop Food
    November 24, 2010 at 11:43 am

    Feast on This: Pear and Squash Bruschetta http://bit.ly/h4pfPJ

  • Lisa Chan-Simms
    November 24, 2010 at 12:09 pm

    RP's Cooking Update: Pear and Squash Bruschetta | Savory Tv | Delicious chef recipes … http://bit.ly/h4tz2N #bread #recipes

  • Lisa Chan-Simms
    November 24, 2010 at 3:05 pm

    RP's Cooking Update Pear and Squash Bruschetta | Savory Tv | Delicious chef recipes … http://bit.ly/g4XRrq #cooking #recipes

  • Allium Sativum
    November 24, 2010 at 6:49 pm

    Pear and Squash Bruschetta | Savory Tv | Delicious chef recipes … http://bit.ly/er6uWe

  • Doc
    November 27, 2010 at 3:40 pm

    Love the fresh, seasonal twist on a classic. Always inspired on your pages!
    Cheers,
    Doc

    • Savory Tv
      November 29, 2010 at 1:35 pm

      Thanks Doc, hope you had a great holiday! BTW your leftovers look amazing 🙂