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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking sheet with non-stick spray.
- Arrange ciabatta slices on one side of the baking sheet. Brush with olive oil and sprinkle with salt and pepper.
- 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.
- Bake for 20 minutes, until the bread is crispy and vegetables are tender.
- Spread goat cheese on each crostini. Top with the roasted squash and apple mixture.
- Sprinkle with pecans and cranberries. Drizzle with balsamic glaze and add thyme if using.
- 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