Fall Butternut Apple Bruschetta

This fall bruschetta has become my favorite way to celebrate chilly days with friends and family. It brings together the comforting flavors of roasted squash and crisp apple layered on crunchy ciabatta with tangy goat cheese. I love making this during autumn gatherings because it captures the season in every bite and never lasts long on the serving platter.

I first served this at our family's pumpkin carving night. Everyone hovered by the kitchen island waiting for a taste and nobody missed the main course after.

Gather Your Ingredients

• Ciabatta baguette: sliced thin to create the perfect crostini base Look for bakery fresh bread with a crackly crust
• Olive oil: provides richness and helps crisp up the bread Choose extra virgin for the best flavor and brush lightly for even toasting
• Butternut squash: cut into small cubes for sweetness and color Pick firm squash with rich orange flesh and glossy skin
• Red apple: diced for juicy tartness Select a crisp type like Honeycrisp or Gala for the best texture
• Ground cinnamon: infuses the topping with warmth and autumn aroma Freshly ground will offer the boldest flavor
• Nutmeg: complements the sweetness of squash Use freshly grated if possible for a fragrant finish
• Goat cheese: creamy and tangy for a luscious spread Let it sit at room temperature for easy spreading
• Pecans: roughly chopped to add buttery crunch Toast them for a few minutes to enhance their flavor
• Dried cranberries: deliver a tart burst and jewel tone color Check for unsweetened or reduced sugar options if you prefer a less sweet bite
• Salt and pepper: simple seasoning that ties everything together Use flaky sea salt if you have it for extra pop

How to Make It

Prep the ingredients:

Cut the ciabatta into quarter inch slices Arrange them on a board Cover the squash and apples and dice them into even pieces so they roast uniformly Weigh out your goat cheese and chop your pecans

Roast bread and veggies:

Heat your oven to 375 F Line a baking sheet with parchment Place the ciabatta slices on one side and brush both sides with olive oil Sprinkle with salt and pepper Toss the diced squash and apples with olive oil cinnamon and nutmeg Spread in a single layer on the other side of the pan Bake for twenty to twenty five minutes until the bread is golden and the veggies are tender I recommend flipping the bread halfway if you want extra crisp

Spread the goat cheese:

Let the ciabatta cool a minute so the goat cheese does not melt too much Then use a butter knife to spread a thick even layer on each crostini The softness of room temp goat cheese makes this simple

Top with roasted squash and apples:

Spoon generous helpings of the roasted mixture onto each crostini Try to get a bit of squash and apple on every piece for the best flavor balance

Add crunchy toppings:

Sprinkle over your pecans and cranberries Press gently so they stick to the goat cheese These add crunch and bright color

Serve and enjoy:

Optional Finish with a light drizzle of balsamic glaze and fresh thyme leaves if you want a burst of freshness Serve right away while still slightly warm for the best flavor and texture

I absolutely adore how the goat cheese melts ever so slightly on the warm bread. A few years back my niece helped sprinkle the pecans on each crostini and she loved the messy part as much as the eating. Sometimes we add a little extra cinnamon just for fun.

Flavor Boosters

Bruschetta is best eaten fresh but you can roast the veggies a day ahead and store them in the fridge Toast the ciabatta and assemble just before serving so nothing gets soggy Leftovers are best enjoyed the same day but you can quickly refresh in a toaster oven

Serving Suggestions

This bruschetta makes a beautiful starter for Thanksgiving or a fall dinner party Serve alongside a simple green salad and crisp white wine For brunch try it with a bowl of creamy butternut soup

Creative Twists

Swap goat cheese for whipped feta or even a plant based spread if you like Try walnuts or hazelnuts in place of pecans For a different flavor diced pears are a fantastic substitute for apples

For make ahead prep, freeze the roasted squash and apples and rewarm before assembling for quick party snacks. The colorful crostini always become the star of our fall celebrations!

Common Questions About This Recipe

→ How can I make the ciabatta extra crispy?

Brush both sides of the bread slices with olive oil, then bake until golden. For additional crispiness, toast briefly under a broiler before topping.

→ Can I prepare the squash and apple mixture in advance?

Yes, roast the squash and apples ahead, then store in an airtight container. Reheat before assembling for best flavor.

→ What type of goat cheese works best?

Use a creamy, fresh goat cheese that spreads easily. Let it come to room temperature for smooth application.

→ Are there nut-free alternatives to pecans?

You can omit pecans or replace with toasted pumpkin seeds for added crunch without nuts.

→ How should leftovers be stored?

Store components separately in the refrigerator. Assemble just before serving to maintain bread crispness.