Introduction

This Fall Bruschetta is a delightful twist on a classic appetizer, combining warm roasted butternut squash and apples with creamy goat cheese and a touch of spice. Perfect for autumn gatherings, it offers a balance of sweet, savory, and tangy flavors that will impress your guests.

This image shows four slices of toasted bread on a white marbled surface, each topped with a layer of white creamy cheese. On top of the cheese, there are small cubes of roasted golden orange butternut squash and browned potatoes. Scattered bright red pomegranate seeds add pops of color on each slice. The toasts are garnished with small green herb pieces, and the arrangement is finished with dark brown balsamic glaze lines on the surface. The close-up photo is taken with an iphone --ar 4:5 --v 7

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, but highly recommended)

Instructions

Step 1: Preheat the oven to 375°F and lightly spray a large baking sheet with non-stick spray.
Step 2: Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
Step 3: In a medium mixing bowl, toss together the butternut squash, apples, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread them on the other side of the baking sheet.
Step 4: Bake the ciabatta and roasted vegetables for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender.
Step 5: Spread a layer of goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture.
Step 6: Sprinkle with chopped pecans and dried cranberries, then drizzle with balsamic glaze and top with thyme leaves if desired.
Step 7: Serve immediately for the best flavor and texture.

Tips & Variations

For extra crunch, toast the pecans lightly before sprinkling them on the bruschetta.
Swap dried cranberries for dried cherries or raisins for a different sweet note.
Use fresh rosemary in place of thyme for a piney, aromatic twist.
If you prefer a milder cheese, try ricotta instead of goat cheese.
To make this gluten-free, use gluten-free baguette or sturdy gluten-free bread slices.

Storage

Store any leftover roasted squash and apple mixture in an airtight container in the refrigerator for up to 3 days. The bread and assembled bruschetta are best served fresh; however, you can keep the toasted bread and toppings separate in the fridge and assemble just before serving. Reheat the roasted vegetables gently in the oven or microwave but avoid reheating assembled bruschetta to maintain the crisp texture.

How to Serve

The image shows four pieces of toast on a white marbled surface, each topped with a layer of soft white cheese, followed by small roasted golden-orange squash cubes and light brown roasted potato cubes. Scattered bright red pomegranate seeds add a pop of color, and small green herb leaves are sprinkled on top. A dark brown balsamic glaze is artistically drizzled around the toasts on the surface. The textures range from creamy cheese to crispy bread and roasted vegetables, arranged neatly to create a colorful and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted squash and apples ahead of time?

Yes, you can roast the squash and apples a day in advance and store them in the refrigerator. Just reheat gently before assembling to bring out the flavors.

What can I use instead of balsamic glaze?

If you don’t have balsamic glaze, a drizzle of good quality aged balsamic vinegar works well. You can also simmer balsamic vinegar with a bit of honey or sugar until it reduces to a syrupy consistency.

Fall Bruschetta with Roasted Butternut Squash, Apples, and Goat Cheese Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This Fall Bruschetta recipe combines the warm, cozy flavors of roasted butternut squash and spiced apples with creamy goat cheese, crunchy pecans, tart dried cranberries, and a touch of balsamic glaze on toasted ciabatta slices. Perfect as an elegant appetizer or a seasonal snack, this dish highlights the best of autumn produce with a delightful balance of savory, sweet, and spice.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 12 bruschetta slices 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Ciabatta and Toppings

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
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)

For the Roasted Butternut Squash and Apple Mixture

1 cup butternut squash, cut into small cubes
1 red apple, diced
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of allspice
2 tbsp olive oil

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and lightly spray a large baking sheet with non-stick spray to prevent sticking and ensure even roasting.
Prepare the Ciabatta: Arrange the ciabatta slices on one side of the baking sheet. Brush both sides of each slice with olive oil and season with salt and pepper to taste, ensuring they toast nicely and develop a golden, crispy texture.
Toss and Arrange Vegetables: In a medium mixing bowl, combine the cubed butternut squash, diced apple, cinnamon, nutmeg, allspice, and 2 tablespoons of olive oil. Toss until everything is evenly coated. Spread this mixture on the other side of the baking sheet.
Bake the Ciabatta and Roasted Mixture: Place the baking sheet in the oven and bake for approximately 20 minutes. The ciabatta should become golden and crispy, while the squash and apple should be tender and aromatic.
Assemble the Bruschetta: Remove the baking sheet from the oven. Spread a generous layer of goat cheese on each toasted ciabatta slice. Top each with a spoonful of the roasted butternut squash and apple mixture.
Add Final Toppings: Sprinkle each bruschetta with chopped pecans and dried cranberries. Drizzle a bit of balsamic glaze on top for a sweet tang and finish with fresh thyme leaves if you are using them for an herbal note.
Serve: Serve immediately to enjoy the contrast of crispy bread, creamy cheese, and warm roasted fruit and nuts, maximizing flavor and texture.

Notes

You can prepare the toppings ahead of time and assemble just before serving for convenience.
Use fresh thyme for best flavor, but it is optional depending on your preference.
For a dairy-free option, substitute goat cheese with a vegan cheese alternative.
Adjust spices according to taste—more cinnamon or a hint of cloves can enhance autumnal flavors.
Store leftover roasted vegetables separately and reheat gently before adding to bread to avoid sogginess.

Keywords: Fall bruschetta, roasted butternut squash, autumn appetizer, goat cheese crostini, seasonal appetizer, fall flavors