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Fall Bruschetta

Fall Bruschetta: Cozy Autumn Bites You’ll Adore

Fall Bruschetta features roasted butternut squash, sweet apples, creamy goat cheese, and crunchy pecans, making it a must-try autumn appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 pieces
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 2 cups Roasted Butternut Squash Can be swapped with pumpkin
  • 1 cup Apples Substitute with pears for a twist
  • 4 oz Goat Cheese Alternatives: cream cheese, ricotta, sharp cheddar
  • 1/2 cup Pecans Can be substituted with walnuts or sunflower seeds
  • 1/2 cup Dried Cranberries Can be replaced with raisins or omitted
For the Base
  • 1 loaf Crostini (Ciabatta Bread) Use gluten-free bread if needed
For the Drizzle
  • 1/4 cup Balsamic Glaze Substitute with homemade reduction or omit

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and dice the butternut squash and apples. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.
  2. Slice ciabatta bread into ½-inch thick pieces. Arrange on a baking sheet and brush with olive oil. Toast for 8–10 minutes until golden and crisp.
  3. Spread goat cheese on warm crostini, then top with roasted butternut squash and apple mixture. Sprinkle with pecans and cranberries.
  4. Drizzle with balsamic glaze before serving to add tangy sweetness.
  5. Savor your Fall Bruschetta at gatherings for a delightful autumn bite.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Assemble right before serving to keep crostini crispy. You can roast the topping ahead of time and store it in the refrigerator.

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