Fall Bruschetta

Why Make This Recipe

Fall Bruschetta is the perfect appetizer for autumn gatherings. It combines warm flavors of roasted butternut squash and sweet apples, making it an ideal dish to warm up chilly evenings. With the creaminess of goat cheese and the crunch from pecans and cranberries, this recipe offers a delightful balance of textures and tastes. It’s simple to make and visually appealing, which makes it great for parties or family dinners.

How to Make Fall Bruschetta

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)

Directions:

1. Preheat the oven to 375°F (190°C) and lightly spray a large baking sheet with non-stick spray.
2. Arrange the sliced ciabatta on one side 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, apples, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread them on the other side of the baking sheet.
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.
5. Spread a layer of goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture.
6. Sprinkle with chopped pecans and dried cranberries, then drizzle with balsamic glaze and top with thyme leaves if desired.
7. Serve immediately for the best flavor and texture.

How to Serve Fall Bruschetta

Serve Fall Bruschetta warm as an appetizer or snack. Arrange it on a large platter for guests to enjoy as they mingle. Pair it with a glass of your favorite wine or apple cider for a perfect fall experience.

How to Store Fall Bruschetta

If you have leftovers, store them in an airtight container in the refrigerator. The crostini may become a bit soft but can be reheated in the oven to regain some crispiness. Ideally, this dish is best served fresh, so try to make it just before serving.

Tips to Make Fall Bruschetta

• Make sure to cut the butternut squash and apple into small cubes for even roasting.
• Experiment with different cheeses; feta or cream cheese can be good substitutes for goat cheese.
• Add some spicy elements like red pepper flakes if you prefer a bit of heat.

Variation

For a twist, try adding caramelized onions or swapping the pecans for walnuts. You can also substitute the apple with pears for a different flavor profile.

FAQs

1. Can I prepare the vegetables ahead of time?
Yes, you can prep the butternut squash and apples a day before. Store them in the refrigerator and roast them fresh the day you plan to serve the bruschetta.

2. Is there a gluten-free version of this recipe?
You can use gluten-free bread as a substitute for the ciabatta baguette to make it gluten-free.

3. Can I use fresh herbs instead of thyme?
Absolutely! Fresh rosemary or sage can complement the flavors well. Just chop them finely and sprinkle on top before serving.

Fall Bruschetta

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• Author: yolanda
• Total Time: 30 minutes
• Yield: 12 bruschetta 1x
• Diet: Vegetarian

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Description

Fall Bruschetta brings all the cozy flavors of autumn into one irresistible bite. With creamy goat cheese, roasted butternut squash and apples, plus crunchy pecans and cranberries, each crostini is a mini fall celebration. Perfect for gatherings, parties, or a fancy seasonal snack.

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Ingredients

Scale 1x2x3x

• 1 ciabatta baguette, cut into 1/4 inch slices
• 2 tbsp olive oil, plus more for brushing on 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, for drizzling
• Fresh thyme leaves (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly spray a baking sheet with non-stick spray.
2. Arrange ciabatta slices on one side of the baking sheet. Brush with olive oil and sprinkle with salt and pepper.
3. In a bowl, toss butternut squash and apple with 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread on the other side of the baking sheet.
4. Bake for 20 minutes, until the bread is crispy and vegetables are tender.
5. Spread goat cheese on each crostini. Top with the roasted squash and apple mixture.
6. Sprinkle with pecans and cranberries. Drizzle with balsamic glaze and add thyme if using.
7. Serve immediately while warm for best flavor and texture.

Notes

You can prep the toppings in advance and assemble right before serving to keep the crostini crisp. Try it with pears or caramelized onions for a flavorful variation.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: Seasonal

Nutrition

• Serving Size: 1 bruschetta
• Calories: 120
• Sugar: 5g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg

Keywords: Fall Bruschetta, Thanksgiving appetizer, butternut squash bruschetta, holiday crostini, apple goat cheese appetizer