This fall bruschetta on crostini is the perfect fall appetizer. Goat cheese, warm fall bruschetta, chopped pecans, dried cranberries and balsamic glaze.
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 spices and olive oil is the base of this recipe. The toasty crostini adds the perfect element. 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. If you make these for a group, they will be gone in no time. They’re such an addicting snack size shareable treat.
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
This fall 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 an appetizer for date night at home. All the flavors come together so perfectly.
PrintFall Bruschetta
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
Preheat the oven to 375 degrees F and lightly spray a large baking sheet with non stick spray.
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.
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.
Bake ciabatta and fall bruschetta for about 20 minutes.
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.
Serve immediately and enjoy!
Comments