1. Can I make Fall Bruschetta ahead of time?

Yes — you can roast the butternut squash and apples a day in advance and store them in the fridge. When ready to serve, reheat the topping, toast the bread fresh, and assemble right before serving to keep it crisp.

2. How do I prevent the bread from getting soggy?

Spread goat cheese directly on the toasted bread before adding the roasted toppings. The cheese creates a barrier that helps keep the crostini crisp. Also, avoid over-roasting the squash and apples to reduce excess moisture.

3. Can I make a gluten-free version?

Absolutely. Swap the ciabatta for gluten-free bread or crackers. Just be sure to toast them well so they can hold up under the toppings without getting too soft.

4. What’s the best way to store leftovers?

Fall bruschetta is best enjoyed fresh, but you can store the roasted squash and apple mixture in an airtight container in the refrigerator for up to 2 days. Toast bread and assemble just before eating for the best texture.

Fall Bruschetta – Easy & Flavorful Autumn Bite

Name: Fall Bruschetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ciabatta baguette, cut into 1/4 inch slices; 2 tbsp olive oil, plus more for brushing; Salt and pepper, to taste; 1 cup butternut squash, cut into small cubes; 1 red apple, diced; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg; Pinch of allspice; 5 oz goat cheese, at room temperature; 3 tbsp pecans, roughly chopped; 3 tbsp dried cranberries; Balsamic glaze; Fresh thyme leaves (optional)

Description

This Fall Bruschetta on crostini is the perfect autumn appetizer, featuring creamy goat cheese, roasted butternut squash, apples, chopped pecans, dried cranberries, and a sweet-tangy balsamic glaze. Ideal for holiday gatherings, it balances savory, sweet, and crunchy textures in every bite.

Ingredients

Scale

1 ciabatta baguette, cut into 1/4 inch slices
2 tbsp olive oil, plus more for brushing
Salt and pepper, to taste
1 cup butternut squash, cut into small cubes
1 red apple, diced
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of allspice
5 oz goat cheese, at room temperature
3 tbsp pecans, roughly chopped
3 tbsp dried cranberries
Balsamic glaze
Fresh thyme leaves (optional)

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Instructions

Preheat oven to 375°F (190°C) and lightly spray a large baking sheet with non-stick spray.
Arrange ciabatta slices on one side of the baking sheet. Brush both sides with olive oil and season with salt and pepper.
In a medium mixing bowl, toss butternut squash and apple with olive oil, cinnamon, nutmeg, and allspice. Spread on the other side of the baking sheet.
Bake for about 20 minutes, until ciabatta is golden and crisp, and vegetables are tender but not mushy.
Spread goat cheese on each crostini, then top with roasted squash and apple mixture.
Sprinkle with pecans and dried cranberries, drizzle with balsamic glaze, and garnish with thyme leaves if desired.
Serve immediately and enjoy.

Notes

Goat cheese acts as a moisture barrier to keep bread crisp.
Roast squash and apples until just tender to avoid excess moisture.
Assemble bruschetta just before serving for best texture.
Toppings can be prepared a day in advance and stored in the fridge.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 120
Sugar: 4g
Sodium: 150mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg