Description
A delightful fall appetizer featuring roasted butternut squash, apples, and goat cheese atop crispy ciabatta.
Ingredients
Scale
- 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