' Dunham Cellars - Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

DUNHAM CELLARS WINE CLUB - JUNE 2016


CROSTINI WITH POACHED FIGS AND GOAT CHEESE

-Jacquie Roach, Dunham Cellars Controller


INGREDIENTS:

  • 2 cups Dunham Cellars Cabernet Sauvignon
  • 2 Tablespoons plus 2 teaspoons honey
  • 6 dried Mission figs
  • 2 whole star anise
  • 3 oz. pancetta, sliced into ¼ inch slices
  • 1 loaf country white bread, cut into ½-inch slices
  • 2 Tablespoons olive oil
  • 8 oz. goat cheese, room temperature
  • 2 Tablespoons lemon juice
  • 1 teaspoon fresh mint, chopped
  • ¼ teaspoon kosher salt
  • 2 Tablespoons fresh mint, sliced for garnish

WINE PAIRING: 

2015 Dunham Rose

DIRECTIONS:

In a medium saucepan combine the wine, 2 Tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat.  Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.  Transfer the figs to a cutting board to cool for 5 minutes, then cut into ½-inch slices.  Discard the star anise and bring the liquid back to a boil over medium heat.  Cook until the mixture is thick and reduced to ¼ cup, about 10 minutes.  Transfer into a small bowl and cool to room temperature.

Place a rack in the middle of the oven and preheat to 375 degrees.

Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes.  Let cool and then roughly chop. Brush the bread slices with the olive oil.  Place on a baking sheet and bake until lightly toasted, about 8 minutes.  Transfer to a cooling rack.

In a medium bowl combine the goat cheese, lemon juice, remaining honey, chopped mint and salt.  Spread 1 teaspoon of the mixture onto each crostini.  Top with fig slices and pancetta crumbles.  Sprinkle with sliced mint.  Just prior to serving, drizzle with the reserved syrup.

Serves 6 to 8