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Fall Bruschetta

Fall Bruschetta: A Cozy Twist with Butternut Squash & Apples

This Fall Bruschetta is a delightful celebration of seasonal flavors, featuring roasted butternut squash, apples, and creamy goat cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 2 cups Roasted Butternut Squash cube and roast
  • 2 medium Apples any firm variety
  • 1/2 cup Dried Cranberries or raisins/chopped dates
  • 1/2 cup Crunchy Pecans or walnuts/almonds
For the Base
  • 1 loaf Crostini (ciabatta) gluten-free option available
  • 4 ounces Creamy Goat Cheese or cream cheese/ricotta
For the Drizzle
  • 1/4 cup Balsamic Glaze drizzle generously

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions for Fall Bruschetta
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
  2. Cube the butternut squash and slice the apples into thin wedges. Toss with olive oil, salt, and cinnamon. Spread evenly on the baking sheet and roast for about 20 minutes until fork-tender.
  3. Slice ciabatta into ½-inch thick pieces, brush with olive oil, and toast in the oven for 5-7 minutes until golden.
  4. Combine the roasted butternut squash, apples, and dried cranberries in a bowl.
  5. Spread creamy goat cheese on each slice of toasted ciabatta.
  6. Top each goat cheese-covered crostini with the roasted mixture and sprinkle with crunchy pecans.
  7. Drizzle balsamic glaze over each piece.
  8. Serve immediately while the crostini are warm and crispy.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 180mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep toppings separate from crostini to maintain crispness.

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