Fall Bruschetta

Fall Bruschetta: A Seasonal Twist on a Classic Appetizer

Celebrate the flavors of fall with this warm, comforting, and colorful Fall Bruschetta. Featuring roasted butternut squash, apples, goat cheese, and a touch of cinnamon, nutmeg, and allspice, this bruschetta combines creamy, sweet, and savory elements in every bite. Perfect as an appetizer or a light snack, it’s ideal for gatherings or as an elegant starter for holiday dinners.

Recipe: Fall Bruschetta

Ingredients:

• 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, for drizzling
• Fresh thyme leaves (optional, but recommended)

Directions:

1. Preheat Oven and Prepare Baking Sheet
   Preheat your oven to 375°F (190°C) and lightly spray a large baking sheet with non-stick spray.
2. Toast the Ciabatta and Roast the Squash and Apples
   Arrange the ciabatta slices in a single layer on one side of the baking sheet. Brush both sides with olive oil, then sprinkle with salt and pepper for extra flavor.

   In a medium bowl, toss the butternut squash and diced apple with 2 tablespoons of olive oil, cinnamon, nutmeg, and allspice until evenly coated. Spread this mixture on the other side of the baking sheet.

3. Bake
   Bake in the preheated oven for about 20 minutes, or until the ciabatta is golden and crispy, and the squash is tender.
4. Assemble the Bruschetta
   Spread a bit of goat cheese on each toasted ciabatta slice. Top with a spoonful of the roasted butternut squash and apple mixture, followed by a sprinkle of chopped pecans and dried cranberries.
5. Finish with Balsamic Glaze and Thyme
   Drizzle each bruschetta with a touch of balsamic glaze for added sweetness and depth. Garnish with fresh thyme leaves if desired, then serve warm or at room temperature.

Quick Tips:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: Makes 10 servings
• Calories: Approximately 130 kcal per serving

The Perfect Fall Appetizer

This Fall Bruschetta is an ideal starter for any fall or holiday gathering, offering a beautiful medley of autumnal flavors and textures. With creamy goat cheese, sweet and spiced roasted squash, crunchy pecans, and a hint of balsamic, each bite is a perfect balance of flavors. Serve this warm or at room temperature, and watch it quickly become a seasonal favorite!

Fall Bruschetta

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 10 1x

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Description

This Fall Bruschetta is a true celebration of autumn’s flavors, featuring roasted butternut squash, sweet apples, creamy goat cheese, and a hint of warm spices. The crispy ciabatta base provides the perfect crunch, while the toppings offer a delicious blend of savory, sweet, and tangy with a drizzle of balsamic glaze. Garnished with pecans, dried cranberries, and thyme, this bruschetta is as visually appealing as it is flavorful.

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Ingredients

Scale 1x2x3x

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, but recommended)

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Instructions

Preheat oven to 375°F (190°C) and lightly spray a large baking sheet with non-stick spray.
Arrange ciabatta slices in a single layer on one side of the baking sheet. Brush both sides with olive oil, then sprinkle with salt and pepper.
In a medium bowl, toss butternut squash, diced apple, 2 tbsp olive oil, cinnamon, nutmeg, and allspice until evenly coated. Spread this mixture on the other side of the baking sheet.
Bake for about 20 minutes, or until the ciabatta is toasted and the squash is tender.
Assemble the bruschetta by spreading a bit of goat cheese on each ciabatta slice. Top with a spoonful of the butternut squash and apple mixture, followed by a sprinkle of pecans and dried cranberries.
Drizzle each bruschetta with balsamic glaze and finish with fresh thyme leaves if desired. Serve warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 130