In the Kitchen with Sigona’s Featuring: Mélange Flatbread with Pancetta & Roasted Butternut Squash

 Marin French Cheese’s Mélange Brie is an award-wining soft-ripened cheese. This hand-crafted delicacy is the perfect blend of rich cow’s milk and tangy fresh goat’s milk.

Mélange features sweet buttery and tangy flavors with a creamy texture that becomes more piquant as it ripens.

Enjoy the complex flavors of this sophisticated cheese in this perfect Fall recipe. 

Makes 4 flatbreads

Ingredients 

Recipe by Chef Jacquelyn Buchanan Marin French Cheese and Laura Chenel’s Chèvre, 2014

Recipe by Chef Jacquelyn Buchanan
Marin French Cheese and Laura Chenel’s Chèvre, 2014

8 ounce wheel Marin French Mélange

4 ounces butternut squash, peeled and cut into ½ inch cubes

3 tablespoons Sigona’s Fresh Press Australian Picual olive oil, divided

6 ounces pancetta, cooked and crumbled

1/2 pound mushrooms, sliced

4 pre-baked Naan flatbreads

1 bunch chives, finely sliced

Salt, to taste

Freshly ground black pepper, to taste

Instructions 

Preheat oven to 350°F.

Toss butternut squash with 1 tablespoon olive oil, salt and pepper. Roast until squash is barely tender, about 15 minutes. Set aside to cool. Increase oven temperature to 400°F.

In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add the mushrooms, salt and pepper to taste.  Sauté until the mushrooms are browned.

Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.

Slice the Mélange into triangles and arrange on top of flatbreads. Bake until the cheese just starts to melt, 12 to 15 minutes. Remove from the oven and sprinkle with chives.

Serve warm.

 

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