Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • Save’N Sip Subscriptions
    • Large Formats
    • Wine Club Exclusives
    • Port
    • Tasting Notes
    • Pairing Recipes
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Vineyard Adventures
    • Virtual Wine Tastings
    • Visitation Guidelines
  • Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
      • The Ruby Allocation
    • For Members
      • Member Tastings
      • Club Schedule
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Lodging Benefits
    • Wine Club Support
      • Frequently Asked Questions
      • Referral Program
  • Events
    • Upcoming Events
      • Blessing of the Animals
    • Off Premise Events
    • Private Events
    • Virtual Tour
    • Weddings
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
ALL RECIPES

Crostini with Burrata, Delicata Squash and Sage

  • Pair with Chardonnay
Primary Ingredients

24 crostini (baguette cut on bias ½” thickness, brushed with olive oil and baked 8-10 minutes until golden brown and crispy @ 350°F)

1 each delicata squash

¼ teaspoon chopped fresh thyme

2 teaspoons of olive oil

1 each 12oz ball of burrata

1 each recipe of sage & pumpkin seed pesto (see below)

Salt and pepper to taste

Primary Technique
  1. Preheat oven to 400F
  2. Cut squash in half and scoop out seeds, split in half again and cut the squash into 24 pieces (should resemble crescent moons) and toss with 2 teaspoons of olive oil, 1 teaspoon chopped fresh thyme, and add salt and pepper to taste 
  3. Roast on a lined sheet pan until cooked and slightly caramelized (approx. 20 min) 
  4. Smear burrata on crostini and place squash on burrata warm in the oven on a sheet pan for 2-3 minutes
  5. Serve on platter and spoon pesto on top
Burrata and Delicata Croistini
Pesto Ingredients

½ cup of chopped parsley

1 tablespoon + 1 teaspoon of chopped sage

1/4 cup toasted pumpkin seeds (pepitas)

2/3 cup of grated parmesan

1 small clove of garlic microplaned

1/2 cup EVOO

Salt to taste

Pesto Technique
  1. Put all ingredients except olive oil in robot coupe 
  2. Add half olive oil and blend for 10 seconds
  3. Slowly stream in the rest of the oil and blend into a slightly chunky paste
  4. Season to taste
  5. Store with a thin layer of EVOO covering
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousBacon, Pecan & Leek Dressing
NextLamb Sausage With Pommes Purée and Roasted Mirepoix (IA)Next

Share This Page

Instagram
  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2022 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy