Fall Bruschetta

This fall bruschetta on crostini is the perfect autumn appetizer recipe! It features layers of creamy goat cheese, roasted butternut squash and apples, chopped pecans and dried cranberries, all drizzled with a sweet and tangy balsamic glaze.

Why this recipe is always a hit!

Fall bruschetta is something I make every year. One of my oldest recipes on my blog is this fall bruschetta on sweet potato crostini. It’s such a healthy and delicious appetizer. However, sometimes I crave it on some real crostini. So, I thought a little updated version would be necessary to share. Both versions are filled with lovely flavors.

Baked butternut squash and apple tossed in cozy autumn spices and olive oil is the base of this recipe. The toasty crostini adds the perfect crunchy element. And I love adding a little goat cheese for some creaminess. Then top the bruschetta with a few dried cranberries, chopped pecans and a generous drizzle of balsamic glaze.

This butternut squash and apple bruschetta recipe would be perfect for Friendsgiving, Thanksgiving, or any holiday gathering. Also, just because you want to make yourself something different and fall inspired. Sometimes I’ll make these as a snack or appetizer for date night at home. All the flavors come together so perfectly!

What you’ll need:

• 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, but highly recommended)

Step-by-step:

1. Preheat the oven to 375 degrees F and lightly spray a large baking sheet with non stick spray.
2. Arrange the sliced ciabatta on one side of the baking sheet in a single layer. Brush both sides of the ciabatta with olive oil and sprinkle with a little salt and pepper.
3. In a medium mixing bowl, toss together your butternut squash, apples, 2 tbsp olive oil, cinnamon, nutmeg, allspice. Add to the other side of the baking sheet.
4. Bake ciabatta and fall bruschetta for about 20 minutes.
5. Assemble your crostini. First spoon on a little bit of goat cheese onto each crostini. Then add a spoonful of the butternut squash and apple mixture. Top with a few pecans & dried cranberries, drizzle with balsamic glaze and add some thyme leaves.

FAQs:

Other recipes you will love:

• Fall farro salad with hot honey vinaigrette
• Fall harvest bake with maple mustard
• Dijon chicken apple cheddar sliders
• Slow-cooker maple bourbon candied sweet potatoes
• Maple mustard carrots with whipped goat cheese
• Fried goat cheese

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