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Fall Bruschetta

A seasonal appetizer featuring crisp apples, roasted butternut squash, and creamy goat cheese on toasted baguette slices, drizzled with balsamic glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Seasonal
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small butternut squash, peeled and cubed (about 3–4 cups)
  • 2 apples, sweet and crisp (Honeycrisp, Fuji, or Gala work well)
  • 4 ounces goat cheese, softened slightly for easy dolloping
  • balsamic glaze, store-bought or homemade Reduce balsamic vinegar until syrupy for homemade
  • 1 French baguette, sliced into 1/2-inch rounds
  • 1–2 tablespoons olive oil, for roasting and brushing bread
  • salt and pepper, to taste
  • fresh herbs (optional), thyme or sage for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel the butternut squash, cut into 1-inch cubes, and toss with 1–2 tablespoons olive oil, a pinch of salt, and a few grinds of black pepper. Spread in a single layer on a baking sheet.
  3. Roast the squash for 25–30 minutes, turning once, until edges are golden and cubes are tender.
  4. While the squash roasts, slice the baguette into 1/2-inch slices. Brush each slice lightly with olive oil and arrange on a separate baking sheet.
  5. Toast the bread in the oven for the last 5–8 minutes of the squash roasting until golden and crisp. Watch closely so it doesn’t burn.
  6. Dice the apples into small pieces. Toss with a tiny squeeze of lemon if desired to slow browning.
  7. Let roasted squash cool slightly. On each toasted baguette slice, layer a few cubes of squash, a few apple pieces, and a small dollop (about 1 teaspoon) of goat cheese.
  8. Drizzle each bruschetta with a little balsamic glaze and finish with a sprinkle of fresh thyme or torn sage leaves if using. Serve immediately.

Notes

Assembled bruschetta are best eaten immediately; the bread will soften as it sits. Store components separately: roasted squash and diced apples in airtight containers in the fridge for up to 3–4 days. Goat cheese keeps about a week sealed. Do not freeze assembled bruschetta.