Butternut Hummus Tartine with Parmesan
A light and versatile tartine that sings with late-fall flavors. Butternut squash and DOLE® Organic Spring Mix mingle with seasonal herbs and spices on whole-grain baguette slices. Serve these tartines as a colorful starter, or enjoy as a side or a snack.
Ingredients
- 1-1/2 cups cooked butternut squash
- 2 teaspoons chopped garlic
- 1-1/2 tablespoons water
- 1-1/2 tablespoons tahini paste
- 1-1/2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 3 tablespoons olive oil, divided
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon fresh thyme leaves
- Salt, to taste
- 12 baguette slices, cut diagonally
- 1 pkg. (5 oz.) DOLE® Organic Spring Mix
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped hazelnuts, toasted, optional
- Parmesan chards
Directions
- Combine butternut squash, garlic, water, tahini, lemon juice, lemon peel, 2 tablespoons olive oil, cumin, cinnamon and thyme in food processor. Cover; blend until smooth. Season to taste with salt.
- Toast baguette slices under the broiler until lightly toasted.
- Spread butternut hummus over the bread slices. Toss the DOLE® salad blend with remaining olive oil and balsamic vinegar to taste. Season to taste with salt. Divide salad between bread slices and top with hazelnuts and Parmesan chards.
Tips & tricks
These tartines make a perfect lunch or afternoon snack. Instead of baguettes, cut slices from a full-size whole-grain loaf of bread. Prepare the tartine with butternut squash hummus and a large pile of dressed DOLE® Organic Spring Mix.