Fall 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
Scale
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
Find it online: https://cookcrisis.com/fall-bruschetta-recipe/
