Olive Oil & Vinegar Tasting Room

Come Taste the Difference!

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

Shipping available

Butternut Squash Crostini

4 thin slices pancetta
1/4 cup The Shoreline Vine Extra Virgin Olive Oil
8 sage leaves
2 cup diced peeled butternut squash
kosher salt and freshly ground pepper
2 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 tablespoons The Shoreline Vine Sherry Vinegar
2 tablespoons honey
8 baguette slices, toasted

Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes. Drain on paper towels then break each piece in half.

Add the EVOO to the skillet. Add the sage and fry until crisp, about 20 seconds. Remove the sage with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon oil from the skillet.

Increase the heat under the skillet to high. Add the squash and season with salt and pepper; cook, stirring occasionally, until golden and tender, about 7 minutes. Add the garlic and red pepper flakes and cook one minute, then stir in the vinegar and honey. Spoon the squash mixture onto the baguette slices; top with the fried pancetta and sage.

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