Description
Warm, sweet-savory Fall Bruschetta with roasted butternut squash, crisp apple, creamy goat cheese, and balsamic glaze on toasty ciabatta. A cozy, crowd-pleasing Thanksgiving appetizer.
Ingredients
1 ciabatta baguette, sliced 1/4 inch thick
2 tbsp olive oil, plus extra for brushing
Salt and pepper to taste
1 cup butternut squash, diced
1 red apple, diced
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of allspice
5 oz goat cheese, room temperature
3 tbsp chopped pecans
3 tbsp dried cranberries
Balsamic glaze
Fresh thyme leaves (optional)
Instructions
1. Preheat oven to 375°F and lightly grease a baking sheet.
2. Arrange bread slices on one side; brush both sides with olive oil; season with salt and pepper.
3. In a bowl, mix squash and apple with 2 tbsp olive oil, cinnamon, nutmeg, and allspice; season lightly.
4. Spread the squash-apple mixture on the other side of the baking sheet.
5. Roast about 20 minutes until bread is golden and vegetables are tender.
6. Spread goat cheese on each toasted slice.
7. Top with the roasted squash-apple mixture.
8. Sprinkle chopped pecans and dried cranberries over each piece.
9. Drizzle with balsamic glaze and garnish with fresh thyme if using.
10. Serve immediately while warm.
Notes
Roasted squash and apple topping can be prepared up to 2 days in advance and refrigerated.
Assemble bruschetta just before serving to keep crostini crisp.
Prevent sogginess by spreading goat cheese before topping with vegetables and avoiding over-roasting.
Gluten-free bread can be used for dietary needs.
Variations include cream cheese, ricotta, cheddar, sunflower seeds, or pumpkin seeds.
Best served fresh and warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Thanksgiving
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg