This Vegan Bruschetta recipe with Butternut Squash & Coffee Dressing makes the perfect late breakfast, light lunch or snack!
Peter Gorton is an award-winning Master Chef of Great Britain and an Owens Coffee ambassador. This vegan bruschetta recipe is part of our Cooking With Coffee series.
Vegan Bruschetta Recipe with Butternut Squash & Coffee Dressing
At Owens we’re exploring delicious vegan recipes that incorporate Owens coffee as part of the Veganuary challenge.
Why not try give Peter Gorton’s vegan bruschetta this month? As part of the Owens Coffee team, Peter has created this beautiful Vegan Bruschetta recipe for us to enjoy. Hopefully you’ll find it as tasty as we did!
Ingredients – Serves 4
For the Bruschetta
1 medium sized butternut squash, peeled, seeded and cut into 1cm pieces
1 tbsp freshly picked or chopped basil leaves
4 thick slices of sourdough bread
1 clove garlic, flattened
1 avocado, peeled and diced into 1cm pieces
1 tsp finely ground Owens Organic Coffee
3 tbsp extra virgin olive oil
For the Coffee Dressing
2 tsp of agave syrup
1 tsp fresh ginger, finely chopped
2 tsp pomegranate molasses
1 tsp Dijon mustard, optional
1 tsp white wine vinegar
2 tbsp olive oil
Sea salt and ground black pepper to taste
Method for the Bruschetta
Preheat oven to 180c fan assisted, 200c, Gas 6.
Place the butternut squash in a roasting tray and drizzle over 2 tablespoons of olive oil, season with 1 teaspoon of Owens Organic Coffee fine grounds and toss to coat.
Place in the oven and cook for 8-10 minutes or until the butternut squash is soft. Remove from the oven and allow to cool.
Toast bread on both sides until golden, rub with garlic and brush with the remaining olive oil.
Divide the butternut squash and avocado evenly over each sourdough slice and place in the oven to warm through for a few minutes.
Finally remove from the oven and put on the centre of a dinner plate.
Method for the Coffee Dressing
Mix all of the above ingredients together and season to taste.
Spoon over some coffee dressing and garnish with the fresh basil or coriander leaves.