Dessert

Fall Bruschetta: An Autumn-Inspired Appetizer with Roasted Butternut Squash, Apples, and Goat Cheese Recipe

ByMatteo Rossi November 3, 2025November 3, 2025

Introduction

Fall Bruschetta is the perfect autumn appetizer, combining roasted butternut squash, sweet apples, creamy goat cheese, and crunchy pecans. Finished with a tangy balsamic glaze, this dish offers a delightful mix of flavors and textures that celebrate the season. It’s ideal for any fall gathering or holiday celebration.

The image shows four pieces of toasted bread, each topped with thick white cheese spread, diced red and orange roasted vegetables, and small green herbs sprinkled on top. The bread has a golden brown toasted crust and the toppings create a colorful mix of white, red, orange, and green. The toasts are arranged on a white plate placed on a white marbled surface. A woman's hand is reaching toward one of the toasts. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat the oven to 375°F and lightly spray a large baking sheet with non-stick spray.
Step 2: Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
Step 3: In a medium mixing bowl, toss together the butternut squash, diced apples, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread the mixture on the other side of the baking sheet.
Step 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.
Step 5: Spread a layer of goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture.
Step 6: Sprinkle with chopped pecans and dried cranberries, then drizzle with balsamic glaze and garnish with thyme leaves if desired.
Step 7: Serve immediately for the best flavor and texture.

Tips & Variations

To keep the crostini crispy, spread goat cheese first to create a moisture barrier before adding the roasted topping.
Prepare the roasted squash and apple mixture up to two days in advance and store it in the refrigerator.
Use gluten-free bread to make this recipe suitable for gluten-sensitive guests.
For a nut-free alternative, substitute pecans with sunflower or pumpkin seeds.
Try cream cheese, ricotta, or a sharp cheddar instead of goat cheese for a different flavor.

Storage

Store any prepared roasted squash and apple mixture in an airtight container in the refrigerator for up to 2 days. Assemble bruschetta just before serving to maintain crispy bread. Leftover assembled bruschetta is best eaten immediately but can be kept for a few hours covered at room temperature. Reheat crostini briefly in the oven if needed before assembling.

How to Serve

The image shows several slices of toasted bread topped with three layers of ingredients. The bottom layer is a thick spread of white, creamy cheese covering the bread evenly. On top of the cheese, there are generous chunks of golden roasted butternut squash and light brown roasted potatoes mixed together. Scattered across this layer are bright red, glossy pomegranate seeds for a pop of color and small green herb leaves sprinkled on top. The toast is placed on a white plate with dark brown balsamic glaze streaks artistically drizzled across the surface, adding contrast and shine. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Fall Bruschetta ahead of time?

Yes, you can prepare the roasted butternut squash and apple topping in advance and refrigerate it. For the crispiest crostini, toast the bread and assemble just before serving.

How do I keep the crostini from getting soggy?

Toast the crostini until golden but not too dark, and spread a layer of goat cheese before adding the roasted topping. This helps prevent moisture from soaking into the bread.