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Fall Bruschetta

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A vibrant blend of roasted butternut squash and sweet apples on ciabatta, celebrating the flavors of fall.

Ingredients

Scale
  • 1 ciabatta baguette, cut into 1/4 inch slices
  • 2 tbsp olive oil (plus more for brushing)
  • 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)

Instructions

  1. Preheat your oven to 375°F and lightly spray a large baking sheet with non-stick spray.
  2. Arrange the sliced ciabatta on one half of the baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
  3. In a medium mixing bowl, toss together the butternut squash, diced apples, 2 tablespoons of olive oil, cinnamon, nutmeg, and allspice.
  4. Spread the butternut squash and apple mixture on the other half of the baking sheet.
  5. Bake everything for about 20 minutes, or until the ciabatta is golden and crispy and the squash and apples are tender.
  6. Once baked, spread a layer of goat cheese onto each ciabatta slice.
  7. Top each crostini with a spoonful of the roasted butternut squash and apple mixture.
  8. Sprinkle the topped bruschetta with chopped pecans and dried cranberries, then drizzle with balsamic glaze and top with thyme leaves if desired.
  9. Serve immediately for the best flavor and texture.

Notes

Pairs well with a crisp salad or creamy butternut squash soup. Store components separately for best freshness.

Nutrition

Find it online: https://www.simplefamilydishes.com/fall-bruschetta/