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Serves 4
Serves 4
Cook Time:
20 minutes
20 minutes
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As a writer for the San Francisco Chronicle’s James Beard Award-winning Food team, Sarah Fritsche reported on the Bay Area’s obsession with all things food. She knows a thing or two about cheese and has a knack for finding harmonious flavors. Country-style bread is toasted with garlic and oil then topped with mild, nutty Laura Chenel Creamy Brie, sweet delicata squash and tangy, fresh salsa Verde. Make the squash and salsa Verde ahead of time then assemble with the cheese and bread before serving for a quick and satisfying snack that will make your taste buds sing.
Recipe courtesy of Sarah Fritsche - Cook/Eat/Drink/Write.
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Ingredients
- 2 cups roughly chopped Italian flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 2 cloves garlic, divided
- Zest and juice of 1 lemon
- 3/4 cup olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- 1 small (14oz.) delicata squash, halved, seeded, and sliced to 1/4" thick
- 4 slices (1/2" thick) rustic country-style bread
- 1 round (5oz.) Laura Chenel Creamy Brie, cut into 12 slices 1/4" thick
- 3 tablespoons toasted pumpkin seeds
Instructions
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment.
- Make the salsa verde: In the bowl of a food processor, combine parsley, capers, 1 clove garlic, and the lemon zest and juice. With the processor running, slowly drizzle in ½ cup olive oil, and blitz until the sauce is mostly smooth. Season to taste with salt and pepper.
- Roast the squash: Toss the squash slices with 2 tablespoons olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Evenly spread out the slices on one of the prepared sheet pans; roast until tender and the edges of the squash are beginning to brown, 10 to 12 minutes.
- Toast the bread slices: Cut the remaining garlic clove in half. Brush the slices of bread with the remaining 2 tablespoons of olive oil, rub each with the garlic halves, and sprinkle with a pinch of salt and pepper. Place the bread slices on the remaining prepared sheet pan, and toast in the oven until golden and just crisp, about 8 minutes.
- Assemble and finish: Top each slice of warm bread with a few slices of brie and roasted squash. Drizzle with salsa verde and garnish with toasted pumpkin seeds. Serve warm or room temperature.
