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October 15, 2019 / Recipes 2018 ‘Members’ Limited Edition’ 1st Edition Pinot Noir paired with Roasted Vegetable Bruschetta

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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