autumn toast
Even though we work together, Toby and I rarely cook together anymore. When we started our restaurant Rail back in 2014, we had a staff of two – Toby and myself. We both did everything from cooking to serving guests to making cocktails. As we’ve grown through the years, our team has expanded and the need for us to be in the kitchen has lessened.
Through the pandemic, we’ve been cooking more at home together which has been fun and therapeutic. Last week, we stopped at Leviathan Bakehouse in downtown Indianapolis to grab some of their amazing bread while running errands. Their perfectly crusty Country Oval Loaf inspired this Autumn Toast, being the ideal base for goat cheese and roasted fall veg.
As Toby was prepping the delicata squash, I was trying to figure out how I wanted to cut the golden beets. I had mentioned that I might Battonet them when Toby said, “What about Brunoise instead?” I started laughing because what other married couple talks to each other that way in the kitchen?
Meet Our Executive Chef
The Recipe
Autumn Toast
- 1 small Delicata Squash
- 1 large golden beet
- 2 cups red grapes
- 5 ounces goat cheese
- 1 cup heavy cream
- 2 cups arugula
- Olive Oil
- Butter
- Loaf of your favorite bread (sourdough and country loaves are good for this recipe)
- 16 small sage leaves
- Salt & Cracked Pepper
- Honey to drizzle
- Turn on the oven to 350°F.
- Slice Delicata Squash and use a spoon to take out the center seeds (see picture to the left)
- De-stem grapes and cut in half.
- Peel golden beet and cut into half slices.
- Toss Delicata Squash and Golden Beets in olive oil, salt and pepper and place on a sheet pan in a single layer. Roast for 10 minutes in a convection oven (15-20 minutes in a conventional oven) until fork tender.
- Add grapes to sheet pan for the last 5 minutes to roast since the grapes don’t take as long.
- In a stand mixer, mix goat cheese with a whip attachment. Slowly add in the heavy cream and a pinch of salt until the goat cheese is smooth.
- In a bowl, drizzle arugula with olive oil (just enough to coat), salt and pepper and toss.
- Cut the bread into thick slices and spread with butter (or you can use olive oil). Grill on flat top or in a pan to toast both sides.
- Spread toast with goat cheese mixture. Top with arugula, squash, golden beets, grapes, and sage leaves. Lightly salt and pepper, then drizzle with honey. Enjoy!
Yield: 4 large slices of toast