Fall Bruschetta
A delightful mix of roasted butternut squash, sweet apples, and creamy goat cheese on crispy ciabatta, perfect for any autumn occasion.
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
- 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
- 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 and 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, toss together the butternut squash, diced apple, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread this mixture on the other side of the baking sheet.
Cooking
- 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.
- Spread a layer of goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture.
- Finish by sprinkling with chopped pecans and dried cranberries, then drizzle with balsamic glaze and top with thyme leaves if desired.
- Serve immediately for the best flavor and texture.
Notes
Store leftovers in an airtight container in the refrigerator. Reheat in the oven or toaster for a few minutes for best results. For convenience, assemble toppings separately and freeze them for future use.