October 15, 2019 / Recipes 2018 ‘Members’ Limited Edition’ 1st Edition Pinot Noir paired with Roasted Vegetable Bruschetta
2018 ‘Members’ Limited Edition’ 1st Edition Pinot Noir paired with Roasted Vegetable Bruschetta
Skill: intermediate Serves: 4
With its deep aromas, structure and approachability, the ‘Members’ Limited Edition’ absolutely shines when paired with earthy and caramelized notes of roasted vegetables.
Ingredients
- 1 can garbanzo beans (or store bought hummus)
- 2 oz tahini
- 1 clove garlic
- 1 cup olive oil
- 1 lemon
- 2 bell peppers
- 1 Squash
- 1 bunch parsley
- 6 1” inch slices sourdough
- 4 balls burrata
Directions
- Hummus: Process the drained garbanzo beans in a food processor or blender. Mince the garlic and add to the bean purée.
- Add tahini, olive oil, and juice of the lemon and continue mixing until smooth. Season with salt, pepper, and more lemon juice to taste.
- Vegetables: Largely dice the bell peppers and set them aside.
- Dice the squash to a similar size as the peppers.
- In a hot pan with a neutral oil, pan roast the vegetables until tender.
- Burrata Spread: Mash the burrata balls and mix with oil. Season with salt and pepper.
- Plating: In a pan or grill, toast the bread until browned on both sides.
- Add the burrata spread and top with picked parsley and roasted vegetables.
- Set the hummus in a large bowl for dipping.
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