Fall Bruschetta Recipe
Introduction
Fall Bruschetta is a delightful twist on a classic appetizer, featuring roasted butternut squash and apples with warm spices. Topped with creamy goat cheese, pecans, and dried cranberries, it’s a perfect seasonal treat to impress your guests or enjoy as a cozy snack.
Ingredients
- 1 ciabatta baguette, cut into 1/4 inch slices
- 2 tbsp olive oil, plus more for brushing on the ciabatta
- Salt and pepper to taste
- 1 cup butternut squash, cut into small cubes
- 1 red apple, diced
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
- 5 oz. goat cheese, at room temperature
- 3 tbsp pecans, roughly chopped
- 3 tbsp dried cranberries
- Balsamic glaze
- Fresh thyme leaves (optional, but highly recommended)
Instructions
- Step 1: Preheat the oven to 375°F and lightly spray a large baking sheet with non-stick spray.
- Step 2: Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- Step 3: In a medium mixing bowl, toss together the butternut squash, apples, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread them on the other side of the baking sheet.
- Step 4: Bake the ciabatta and roasted vegetables for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender.
- Step 5: Spread a layer of goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture.
- Step 6: Sprinkle with chopped pecans and dried cranberries, then drizzle with balsamic glaze and top with thyme leaves if desired.
- Step 7: Serve immediately for the best flavor and texture.
Tips & Variations
- Use day-old ciabatta for easier slicing and better texture when toasted.
- Substitute goat cheese with cream cheese or ricotta for a milder flavor.
- Add a drizzle of honey for extra sweetness that complements the spices and fruit.
- For a nut-free version, omit pecans and use toasted seeds like pumpkin or sunflower instead.
- Fresh thyme leaves add a wonderful aroma, but rosemary or sage can work well as alternatives.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. The ciabatta is best enjoyed fresh since it can lose its crispiness. Reheat the roasted squash and apple gently in a microwave or oven before assembling, but avoid reheating the bruschetta once topped to keep the bread from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the squash and apple mixture ahead of time?
Yes, you can roast the squash and apples a day in advance and store them in the refrigerator. Reheat gently before assembling the bruschetta for best results.
What can I use if I don’t have balsamic glaze?
If you don’t have balsamic glaze, you can make a quick substitute by reducing balsamic vinegar over low heat until it thickens, or simply drizzle with good quality balsamic vinegar for a lighter touch.
PrintFall Bruschetta Recipe
This Fall Bruschetta recipe combines the warm, cozy flavors of roasted butternut squash and cinnamon-spiced apples atop crispy ciabatta slices spread with creamy goat cheese. Topped with crunchy pecans, sweet dried cranberries, and a drizzle of balsamic glaze, this autumn-inspired appetizer is perfect for holiday gatherings or a seasonal snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 bruschetta pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Bread
- 1 ciabatta baguette, cut into 1/4 inch slices
- Olive oil, for brushing
- Salt and pepper, to taste
Roasted Vegetables and Fruit
- 1 cup butternut squash, cut into small cubes
- 1 red apple, diced
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
Toppings
- 5 oz. goat cheese, at room temperature
- 3 tbsp pecans, roughly chopped
- 3 tbsp dried cranberries
- Balsamic glaze, for drizzling
- Fresh thyme leaves (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F and lightly spray a large baking sheet with non-stick spray to prevent sticking during roasting and toasting.
- Prepare Ciabatta Slices: Arrange the ciabatta slices on one side of the baking sheet. Brush both sides of each slice generously with olive oil, then sprinkle with salt and pepper to enhance the flavor and help the bread crisp up nicely.
- Toss Roasting Ingredients: In a medium mixing bowl, combine the cubed butternut squash, diced apple, 2 tablespoons of olive oil, ground cinnamon, nutmeg, and a pinch of allspice. Toss everything together until the squash and apples are evenly coated.
- Roast Bread and Vegetables: Spread the seasoned butternut squash and apple mixture on the opposite side of the baking sheet from the bread. Bake both the ciabatta and roasted mixture in the preheated oven for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender and caramelized.
- Assemble Bruschetta: Once out of the oven, spread a generous layer of goat cheese onto each toasted ciabatta slice. Then, top with a spoonful of the warm roasted butternut squash and apple mixture.
- Add Final Toppings: Sprinkle chopped pecans and dried cranberries over each bruschetta. Drizzle with balsamic glaze for a tangy sweetness and add fresh thyme leaves if desired to brighten the flavors.
- Serve: Serve the bruschetta immediately to enjoy the contrast of warm roasted topping with creamy goat cheese on a crispy bread base.
Notes
- You can substitute pecans with walnuts or almonds if desired.
- For a vegan version, replace goat cheese with a plant-based cheese alternative.
- The balsamic glaze can be store-bought or made at home by reducing balsamic vinegar until syrupy.
- Make sure the goat cheese is at room temperature for easier spreading.
- Serve immediately after assembling to keep the bread crisp.
Keywords: fall bruschetta, roasted butternut squash, apple bruschetta, goat cheese appetizer, autumn appetizer, roasted vegetable crostini
