Description
Fall Bruschetta is a perfect autumn appetizer featuring a delicious mix of roasted butternut squash, sweet red apples, creamy goat cheese, and crunchy pecans. Topped with a sweet and tangy balsamic glaze and optionally garnished with fresh thyme leaves, this dish combines warm spices and seasonal flavors to create a vibrant and satisfying starter ideal for fall gatherings like Thanksgiving or Friendsgiving.
Ingredients
Scale
Bread and Oil
- 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
Roasted Vegetables and Fruits
- 1 cup butternut squash, cut into small cubes
- 1 red apple, diced
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
Toppings
- 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 highly recommended)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly spray a large baking sheet with non-stick spray to prevent sticking.
- Prepare the Ciabatta: Arrange the sliced ciabatta baguette on one side of the baking sheet. Brush both sides of each slice with olive oil and sprinkle them with salt and pepper for flavor and crispiness.
- Roast Vegetables and Apples: In a medium bowl, toss the cubed butternut squash and diced apples with 2 tablespoons of olive oil, ground cinnamon, nutmeg, and a pinch of allspice until evenly coated. Spread this mixture evenly on the other side of the baking sheet.
- Bake Together: Place the baking sheet in the oven and roast the ciabatta slices along with the butternut squash and apple mixture for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender but not mushy.
- Assemble the Bruschetta: Remove the baking sheet from the oven. Spread a generous layer of room-temperature goat cheese on each toasted crostini slice. Then top with a spoonful of the roasted butternut squash and apple mixture.
- Add Crunch and Sweetness: Sprinkle chopped pecans and dried cranberries over each bruschetta to add texture and contrast.
- Finish with Balsamic Glaze and Thyme: Drizzle balsamic glaze over each bruschetta. If desired, add fresh thyme leaves for a subtle herbal note to complement the flavors.
- Serve Immediately: For the best texture and flavor, serve the bruschetta right away while the crostini are still crisp and the toppings fresh.
Notes
- You can prepare the roasted butternut squash and apple mixture up to 2 days ahead and store it in the refrigerator.
- For best texture, assemble the bruschetta right before serving to keep crostini crispy.
- To avoid soggy crostini, do not overcook the squash and apples, and be sure to spread goat cheese first as a moisture barrier.
- For a gluten-free option, substitute the ciabatta with gluten-free bread.
- Alternative cheese options include cream cheese, ricotta, or dairy-free cheese for different dietary needs.
- If allergic to nuts, substitute pecans with sunflower or pumpkin seeds as a crunchy alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Keywords: Fall Bruschetta, Autumn Appetizer, Roasted Butternut Squash, Goat Cheese, Pecans, Balsamic Glaze, Holiday Appetizer, Thanksgiving, Friendsgiving, Seasonal Recipe
