Fall Bruschetta
A delightful appetizer that combines sweet apples, roasted butternut squash, creamy goat cheese, and crunchy pecans for a perfect fall treat.
Ingredients
For the Bruschetta
- 1 ciabatta baguette 1 ciabatta baguette, cut into 1/4 inch slices
- 2 tbsp 2 tbsp olive oil, plus more for brushing on the ciabatta
- to taste Salt and pepper to taste
- 1 cup 1 cup butternut squash, cut into small cubes
- 1 red apple 1 red apple, diced
- 1/2 tsp 1/2 tsp ground cinnamon
- 1/4 tsp 1/4 tsp nutmeg
- a pinch Pinch of allspice
- 5 oz 5 oz. goat cheese, at room temperature
- 3 tbsp 3 tbsp pecans, roughly chopped
- 3 tbsp 3 tbsp dried cranberries
- Balsamic glaze
- Fresh thyme leaves (optional, but highly recommended)
Instructions
Preparation
- Preheat your oven to 375°F. Lightly spray a large baking sheet with non-stick spray.
- Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- In a medium mixing bowl, combine the butternut squash, apples, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Toss well to coat.
- Spread the mixture on the other side of the baking sheet.
Baking
- Bake everything for about 20 minutes, or until the ciabatta is golden and crispy, and the squash and apples are tender.
- Once done, spread a layer of goat cheese on each crostini. Top each with a spoonful of the roasted butternut squash and apple mix.
- Finish off by sprinkling with chopped pecans and dried cranberries. Drizzle with balsamic glaze and add thyme leaves if you like.
- Serve right away for the best taste and texture.
Notes
Best served fresh out of the oven. You can prepare the toppings in advance and assemble just before serving for the best texture.