1. Can I make Fall Bruschetta on Sweet Potato Crostini ahead of time?

Yes! You can prepare the sweet potato rounds and the butternut squash-apple mixture a day before. Store them separately in the refrigerator and assemble the crostini just before serving to maintain the crispness of the sweet potatoes.

2. Can I substitute goat cheese for a vegan option?

Absolutely! If you're following a vegan diet, you can replace the goat cheese with a plant-based cheese spread or vegan cream cheese. It will still provide a creamy texture without the dairy.

3. What can I serve with Fall Bruschetta on Sweet Potato Crostini?

This dish pairs wonderfully with light salads, such as an arugula salad with lemon vinaigrette. It can also be served alongside hearty soups like butternut squash soup for a comforting meal.

4. Can I make this dish gluten-free?

Yes! Simply swap the sweet potato rounds with gluten-free crackers or gluten-free bread. This way, you can enjoy all the flavors without worrying about gluten.

Fall Bruschetta On Sweet Potato Crostini – Easy Fall Recipe

Name: Fall Bruschetta On Sweet Potato Crostini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large sweet potato (cut into 1/4 inch rounds); 1 cup butternut squash (diced); 1 cup apples (diced); 4 tbsp extra virgin olive oil (divided); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp allspice; Salt & pepper to taste; 1/4 cup pecans (chopped); 1/4 cup dried cranberries; 4 oz. goat cheese (at room temperature); 1 tbsp balsamic glaze; Fresh chopped parsley (for garnish)

Description

Fall Bruschetta on Sweet Potato Crostini is a perfect autumn appetizer that combines roasted butternut squash, apples, creamy goat cheese, and a drizzle of balsamic glaze on a crispy sweet potato base. The dish offers a delightful balance of savory and slightly sweet flavors, making it a cozy and festive option for your fall gatherings.

Ingredients

Scale

1 large sweet potato (cut into 1/4 inch rounds)
1 cup butternut squash (diced)
1 cup apples (diced)
4 tbsp extra virgin olive oil (divided)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
Salt & pepper to taste
1/4 cup pecans (chopped)
1/4 cup dried cranberries
4 oz. goat cheese (at room temperature)
1 tbsp balsamic glaze
Fresh chopped parsley (for garnish)

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Instructions

Preheat your oven to 425°F (220°C).
In a medium mixing bowl, toss together the butternut squash, apples, 2 tbsp of olive oil, cinnamon, nutmeg, allspice, salt, and pepper. Set aside.
In a separate bowl, toss the sweet potato rounds with the remaining 2 tbsp of olive oil, salt, and pepper.
Spread the sweet potato rounds in a single layer on a lightly greased baking sheet. Bake for 13-15 minutes, flip each round, and bake for another 13-15 minutes until lightly browned on the edges.
After the sweet potatoes have been baking for 7 minutes, add the butternut squash and apple mixture to a baking sheet in a single layer. Bake for an additional 15 minutes.
Once the sweet potato rounds and roasted mixture are done, let the sweet potato rounds cool slightly.
Assemble the crostini by spooning about 1/2 teaspoon of goat cheese onto each sweet potato round.
Top with a spoonful of the roasted butternut squash and apple mixture.
Sprinkle with chopped pecans and dried cranberries.
Drizzle with balsamic glaze and garnish with fresh chopped parsley.
Serve warm or at room temperature and enjoy!

Notes

Be sure to cut the sweet potatoes into even slices to ensure uniform cooking.
If you want to make this recipe ahead of time, you can roast the sweet potatoes and the butternut squash/apple mixture the day before and assemble the crostini just before serving.
Don’t overbake the sweet potatoes; you want them crispy but not burnt, so keep an eye on them as they bake.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crostini
Calories: 120 kcal
Sugar: 10g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg