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 [3]. 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:
- 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.
FAQs:
You can prepare the toppings in advance, like roasting the squash and apples. But for the best taste and crispy fall crostini I suggest waiting until you’re about ready to serve before toasting the bread and assembling.
The layer of goat cheese between the toasted bread and roasted squash and apples helps to keep the bread from getting soggy. Also, roast the fruits until they are just done and al dente, and not overcooked. They will release more moisture and become cause sogginess if they are roasted too long.
There is really no good way to store the sliced and toasted ciabatta. So you’ll want to prep that fresh to enjoy. However, the butternut squash and apple topping will keep well for at least a day or so in the fridge.
Other recipes you will love:
- Fall farro salad with hot honey vinaigrette [4]
- Fall harvest bake with maple mustard [5]
- Dijon chicken apple cheddar sliders [6]
- Slow-cooker maple bourbon candied sweet potatoes [7]
- Maple mustard carrots with whipped goat cheese [8]
- Fried goat cheese [9]
Why not save & pin for later?
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest [10], Instagram [11] and like my page on Facebook [12]. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Print [2]Fall Bruschetta
- Total Time: 30 minutes
Description
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.
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!
- Category: Appetizers
Find it online: https://dashofmandi.com/fall-bruschetta/ [15]