Fall Bruschetta On Sweet Potato Crostini

All the amazing fall flavors you love, made into the perfect little appetizer or snack! 

Fall Bruschetta

apple bruschetta


Fall is by far my favorite time of year. I’ve been feeling super homesick knowing back home in New Jersey the weather’s already getting crisp and the leaves are going to start to change soon. Meanwhile, here in Austin it’s 90 degrees and sunny everyday. There are only two seasons here in central Texas and they are what we call, summer and not summer. I guess it could be worse right?

sweet potato crostini

Anyway, the weather will not be stopping me from my usual fall festivities. I have been burning pumpkin spice candles since September 1st, and I’ve been cooking every autumn recipe I can get my hands on. Trader Joe’s just stocked their shelves with all their pumpkin products and I stocked my pantry.

This recipe is perfect for the whole season. It’s a great football Sunday app, if you need a break from pizza and wings. It would also be great for snacking on Thanksgiving day. It’s super light, but so flavorful. I used goat cheese, but if you are vegan, feel free to try a vegan cheese spread!

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Fall Bruschetta On Sweet Potato Crostini


  • 4 tbsp extra virgin olive oil (divided)
  • 1 cup butternut squash (diced)
  • 1 cup apples (diced)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • salt & pepper to taste
  • 1/4 cup pecans (chopped)
  • 1/4 cup dried cranberries
  • 1 large sweet potato (cut into 1/4 in. rounds)
  • 4 oz. goat cheese (at room temperature)
  • 1 tbsp balsamic glaze
  • fresh chopped parsley (for garnish)


  1. Preheat your oven to 425 degrees F.
  2. In a medium mixing bowl, toss together your butternut squash, apples, 2 tbsp olive oil, cinnamon, nutmeg, allspice, salt & pepper, set aside.
  3. In another mixing bowl, toss together your sweet potato rounds, the other 2 tbsp of olive oil, salt & pepper. 
  4. In a single layer, spread the sweet potato rounds on a lightly greased baking sheet. Place on the middle rack of the oven. Bake for 13-15 minutes, flip each round, then bake for another 13-15 minutes, or until they are lightly browned on the edges. 
  5. Halfway through the sweet potato crostini bake time, add the butternut squash and apple mixture to a baking sheet, spread in a single layer. Bake for about 15 minutes.
  6. Let the sweet potato rounds slightly cool, and toss the butternut squash and apple mixture. 
  7. Assemble your crostini. First spoon about 1/2 teaspoon of goat cheese onto each sweet potato round. Then add a spoonful of the butternut squash and apple mixture, top with a few pecans & dried cranberries, drizzle with balsamic glaze & add chopped fresh parsley for garnish.
  8. Serve warm or at room temperate & enjoy!



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    Brandi Smith

    Hi Mandi! Can you tell me how many this recipe yields? It looks and sounds delicious, I just need to know how much I need to make to feed 40 people. Thanks so much!

      Amanda Hickman

      I would triple or quadruple the recipe for 40 people! Hard to say how much something like yields because it all depends how big the sweet potato is and how much each person eats. I typically make 1 serving for a group of 7-10 though. Hope this helps!