When autumn rolls around, flavors like butternut squash, apples, and warm spices beckon us to the kitchen. One recipe that beautifully captures the essence of fall is this delectable Fall Bruschetta. With its contrasting textures and merging of sweet and savory elements, it makes a delightful appetizer or snack. Perfect for cozy gatherings, this dish becomes an instant favorite that showcases the season’s bounty.
Why You’ll Love This Dish
This Fall Bruschetta isn’t just another appetizer; it’s a sensory experience! The blend of roasted butternut squash and crunchy pecans atop crisp ciabatta creates a symphony of flavors. It’s the ideal choice for holiday parties or a relaxed family gathering, offering comfort as the chill sets in. Plus, it comes together quickly, making it perfect for impromptu get-togethers or an impressive dish to bring to potlucks.
“Absolutely delicious! The perfect balance of flavors and textures—the goat cheese adds a creamy richness that is irresistible!”
How This Recipe Comes Together
Making Fall Bruschetta is straightforward yet satisfying. Start by prepping your ingredients, roast your veggies alongside the ciabatta, and then assemble the magical layers. Each step builds upon the last, resulting in a dish that not only looks stunning on your table but tastes exquisite.
Gather These Ingredients
To whip up this fall delight, 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)
Feel free to swap out the goat cheese for a cream cheese alternative if you prefer, or customize with your favorite nuts!
Step-by-Step Instructions
- Preheat your oven to 375°F and lightly spray a large baking sheet with non-stick spray.
- Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- In a medium mixing bowl, toss together the butternut squash, diced apple, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread the mixture on the other side of the baking sheet.
- Bake both the ciabatta and the roasted vegetable mixture for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender.
- Once baked, spread a layer of goat cheese onto each crostini.
- Top with a spoonful of the roasted butternut squash and apple mixture.
- Finish with a sprinkle of chopped pecans and dried cranberries, drizzle with balsamic glaze, and add fresh thyme leaves if desired.
- Serve immediately to enjoy the wonderful textures and flavors.
Best Ways to Enjoy It
Serving your Fall Bruschetta can be as creative as you like! Present these delightful bites on a rustic wooden board, garnished with additional thyme for a pop of color. Pair it with a fresh arugula salad or a charcuterie platter with olives and meats. A warm cider or a glass of white wine would complement the dish perfectly, making every bite a celebration of autumn!
How to Store & Freeze
If you find yourself with leftovers (though that’s unlikely!), store them in an airtight container in the fridge for up to 2 days. For the best taste, avoid reheating the assembled bruschetta, as the bread may become soggy. Instead, store the components separately. You can freeze the roasted squash and apple mixture for up to one month; just be sure to let it cool completely before transferring it to a freezer-safe bag.
Helpful Cooking Tips
- Cut your ciabatta slices uniformly for even toasting.
- Don’t rush the roasting; ensuring the butternut squash is tender enhances the flavor.
- If goat cheese isn’t your style, try feta or ricotta for a different flavor profile.
Creative Twists
Want to switch things up? Here are a few variations you can experiment with:
- Add crumbled bacon or crispy prosciutto for a savory depth.
- Swap out butternut squash for sweet potatoes or roasted beets.
- For a spicy kick, incorporate some red pepper flakes into the roasted veggies.
Common Questions
What is the prep time for Fall Bruschetta?
Preparing this delicious bruschetta takes about 15-20 minutes, with an additional 20 minutes of baking time.
Can I use a different type of bread?
Absolutely! Any crusty bread like sourdough or baguette can work well.
Is this recipe suitable for vegetarians?
Yes, it’s completely vegetarian-friendly! Just ensure that your balsamic glaze does not contain any animal-derived ingredients.
Now that you’re equipped with all the details, dive into the flavors of fall with this mouthwatering Fall Bruschetta! Enjoy every bite and let the season inspire your culinary adventures.
Print
Fall Bruschetta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful fall appetizer featuring roasted butternut squash, apples, and goat cheese atop crispy ciabatta.
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 your oven to 375°F and lightly spray a large baking sheet with non-stick spray.
- Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- In a medium mixing bowl, toss together the butternut squash, diced apple, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread the mixture on the other side of the baking sheet.
- Bake both the ciabatta and the roasted vegetable mixture for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender.
- Once baked, spread a layer of goat cheese onto each crostini.
- Top with a spoonful of the roasted butternut squash and apple mixture.
- Finish with a sprinkle of chopped pecans and dried cranberries, drizzle with balsamic glaze, and add fresh thyme leaves if desired.
- Serve immediately to enjoy the wonderful textures and flavors.
Notes
If you have leftovers, store components separately to avoid soggy bread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg