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