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Roasted Butternut Squash on Toast recipe and other toast recipes

Posted at 5:35 AM, Dec 09, 2016
and last updated 2016-12-09 12:25:23-05

Roasted Butternut Squash on Toast
Serves 6
One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
1/2 teaspoon dried chili flakes
Kosher salt, to taste
1 yellow onion, peeled, halved, and thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 large loaf, thick slices country bread
1 heaping cup ricotta
1/4 cup chopped mint
Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it. Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. Adjust the heat if necessary so the squash doesn’t burn. (Alternatively, you can roast your squash at 425° F until tender.)
While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it’s ready to be spread on toast and it tastes tart-sweet, it’s ready.
Add the onion mixture to the cooked squash, stirring gently so as to preserve a few chunks of squash. Taste, and season with salt.
Cut your loaf of bread in half along its equator, and lightly toast the bottom half.
Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of sea salt and a bit of olive oil, then scatter the chopped mint on top.

Recipe by Josh Thomsen, Executive Chef

Herbed Mushroom on Toast
Serves 4
2 tablespoons butter
1/2 pound mixed mushrooms, wiped clean with a damp cloth and thinly sliced 1 tablespoon minced shallot
1 pinch chopped fresh thyme
2 tablespoons dry sherry
1/2 cup good chicken or vegetable stock
1/4 cup cre?me fraiche
1 splash white vinegar
2 thick slices of brioche
2 teaspoons butter, melted
1 teaspoon chopped chives
1 teaspoon chopped chervil
Kosher salt and freshly ground black pepper
In a large frying pan over medium-high heat, melt the 2 Tbs. butter until foaming. Then, stir in the mushrooms and a generous pinch of salt. Cook until the mushrooms have given off their liquid and it has mostly cooked off (about 6 minutes).
Stir in the thyme and the shallot (add a tiny pat of butter if the pan has gotten too dry) and cook until the shallot begins to soften, another minute or two, then stir in the sherry. Let the sherry cook off, then add the broth. Bring to a boil, then turn down slightly to a simmer, and cook until the broth has been reduced to about 1/4 cup. Then, remove from the heat and set to the side.
*Want a WOW factor saute? and sunny side up egg.
Toast your brioche slices until golden brown. Put each slice on a plate. Brush with the melted butter and sprinkle each piece with chives and chervil.
As soon as the eggs are about ready, bring your pan with the mushrooms back up to a simmer, then swirl in the creme fraiche. Spoon the 'shrooms and sauce over the toasts and top each with an egg. Sprinkle with some sea salt and freshly ground pepper and enjoy

Recipe by Josh Thomsen, Executive Chef

Smoked Salmon, Chive - Dill Butter, Caviar Toasts
Serves makes 20:
10 ounces of the best quality smoked salmon thin slices 2 sticks unsalted butter, room temperature
1 tablespoon lemon zest
31/2 tablespoons fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French Baguette, cut into 1/4-inch slices
Caviar to Garnish
Preheat oven to 375 degrees F. Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.
Mix butter, lemon juice and zest, chives, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.
Spread a thick layer of the chive butter and place a slice of smoked salmon on top of each toast. Garnish with Caviar.

Recipe by

Josh Thomsen, Executive Chef

Beet - Goat Cheese Toast
5 tablespoons extra virgin olive oil, divided

1/4 cup white balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 (8-ounce) package precooked red beets or golden beets, cubed* 

24 1/4 inch-thick baguette slices

1 (4-ounce) goat cheese, softened

1/4 cup chopped toasted walnuts
Garnish: micro arugula
Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.
Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.
Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts and arugula.
*If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375° for 50 minutes or until tender; cool. Unwrap, peel away skin, and cube.

 

Recipe by 

Josh Thomsen, Executive Chef