Fall Bruschetta: Cozy Autumn Bites to Wow Your Guests

Enjoy fall flavors with this Fall Bruschetta featuring roasted butternut squash, sweet apples, and creamy goat cheese, perfect for gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 slices

Course: Appetizers

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crostini

1 loaf Ciabatta Bread Opt for gluten-free if needed.

For the Topping

1 cup Butternut Squash Can be swapped with pumpkin.
2 medium Apples Select tart varieties like Granny Smith.
4 oz Goat Cheese Cream cheese or ricotta can be substitutes.
1/2 cup Pecans Feel free to use walnuts or almonds.
1/3 cup Dried Cranberries Raisins can be used or omit altogether.

For the Finish

2 tablespoons Balsamic Glaze Store-bought or homemade.

Equipment

Baking sheet
Oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Cut ciabatta bread into ½ inch thick slices.
Arrange the sliced ciabatta on a baking sheet. Brush each piece lightly with oil and toast in the oven for about 5-7 minutes until golden-brown.
Toss diced butternut squash and tart apple slices with spices. Roast for about 20 minutes until tender and caramelized.
Spread goat cheese on the toasted crostini and top with roasted squash and apple mixture.
Sprinkle chopped pecans and dried cranberries on top, and drizzle with balsamic glaze.
Serve immediately for the best taste experience.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For maximum crunch, assemble the bruschetta just before serving.

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