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–+ servings
Fall Bruschetta

Savory Fall Bruschetta with Roasted Squash and Apples

This Fall Bruschetta is a delightful mix of roasted butternut squash and apples, topped with creamy goat cheese and toasted pecans, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 medium Butternut Squash Diced
  • 2 medium Apples Honeycrisp or Granny Smith, diced
  • 4 oz Goat Cheese Creamy
  • 1/2 cup Pecans Chopped
  • 1/3 cup Dried Cranberries
For the Base
  • 1 loaf Ciabatta Bread Gluten-free option available
For Drizzling
  • 1 cup Balsamic Glaze Can use hot honey instead

Equipment

  • Oven
  • Baking sheet
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Dice the butternut squash and apples into small pieces, spread them on a baking sheet, drizzle with olive oil, and season lightly with salt. Roast for about 20 minutes, stirring halfway through.
  2. While the vegetables roast, slice the ciabatta bread into 1-inch thick pieces, brush with olive oil, and toast in the oven for 8–10 minutes until golden brown.
  3. Once roasted vegetables have cooled slightly, spread a layer of goat cheese on each toasted ciabatta slice.
  4. Top each crostini with the roasted squash and apple mixture, then sprinkle with chopped pecans and dried cranberries.
  5. Drizzle balsamic glaze over each bruschetta just before serving.
  6. Serve arranged on a platter, optionally paired with sparkling apple cider or light white wine.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Assemble bruschetta just before serving for the best texture and maintain freshness. Store leftover toppings in an airtight container for up to 3 days without bread.

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