Fall Butternut Apple Bruschetta (Recipe for Printing)
Try this autumn-inspired bruschetta, combining roasted butternut squash, apple, goat cheese, pecans, and cranberries. Great for fall events and harvest gatherings. Save & click.
# What You Need:
→ Base
01 -
1 ciabatta baguette, sliced into 1/4 inch pieces
02 -
2 tablespoons olive oil, plus extra for brushing
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Topping
05 -
1 cup butternut squash, diced
06 -
1 red apple, diced
07 -
1/2 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
5 ounces goat cheese, softened
10 -
3 tablespoons pecans, roughly chopped
11 -
3 tablespoons dried cranberries
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and coat a large baking sheet lightly with non-stick spray.
02 -
Arrange ciabatta slices on one side of the baking sheet. Brush both sides of each slice with olive oil and season evenly with salt and black pepper.
03 -
In a medium bowl, combine diced butternut squash, diced apple, 2 tablespoons olive oil, ground cinnamon, and ground nutmeg. Toss until thoroughly coated, then spread mixture on the other side of the baking sheet.
04 -
Bake for 20 minutes, or until ciabatta is golden and crisp and vegetables are tender.
05 -
Spread a generous layer of goat cheese on each toasted ciabatta slice. Top each with roasted butternut squash and apple mixture.
06 -
Sprinkle chopped pecans and dried cranberries over the assembled crostini. Optionally, drizzle with balsamic glaze and finish with thyme leaves.
07 -
Serve immediately for optimal texture and flavor.
# Extra Tips:
01 -
For best results, allow the goat cheese to reach room temperature before spreading.