Fall Bruschetta
Fall bruschetta is a warm, rustic appetizer featuring roasted butternut squash and apples layered on toasted ciabatta with creamy goat cheese, pecans, cranberries, and a drizzle of balsamic glaze.
Calories:
Ingredients
- 1 ciabatta baguette cut into ¼ inch slices
- 2 tbsp olive oil plus more for brushing
- Salt and pepper to taste
- 1 cup butternut squash small cubes
- 1 red apple diced
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of allspice
- 5 oz goat cheese softened
- 3 tbsp pecans roughly chopped
- 3 tbsp dried cranberries
- Balsamic glaze
- Fresh thyme leaves optional, for garnish
Instructions
- Preheat oven to 375°F and spray a baking sheet with non-stick spray.
- Arrange ciabatta slices on one side, brushing both sides with olive oil and seasoning with salt and pepper.
- Toss butternut squash and apples with olive oil, cinnamon, nutmeg, and allspice, then spread on the other side of the sheet.
- Bake for 20 minutes until the bread is golden and the vegetables are tender.
- Spread goat cheese over each toasted slice, top with roasted squash and apples, then finish with pecans, cranberries, balsamic glaze, and thyme if desired. Serve warm.