I’m passionate about gathering people together with great food and great conversation! It’s one of the simple joys of life! Entertaining any time of year is fabulous but one of my favorite seasons to entertain in is Fall! Fall in the Midwest is especially beautiful! Cozy fires, burnt orange and yellow leaves falling from the trees, warm and fuzzy sweaters, pumpkin spiced everything, and lots of delicious food that is heartier than the lighter foods of Summer!
Think pumpkin soup, hearty roasts, apple pies, pecans & cranberries on salads and butternut squash appetizers! Today I’m giving you an amazing appetizer…Fall Bruschetta. This is a perfect excuse to get outside in the crisp autumn air, invite some friends and enjoy a delicious appetizer around a roaring fire! Entertaining doesn’t have to be complicated, just delicious!
Fall Bruschetta
- 1 Ciabatta bagguette, cut into thick slices
- 3 Tbsp. Olive Oil
- 1 Cup Butternut squash, diced
- 1 Red Apple, unpeeled, diced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- Salt & Pepper to taste
- 1 (5 oz.) package of goat cheese, or if preferred, cream cheese
- 2 Tbsp. dried cranberries
- 2 Tbsp. chopped pecans
- Olive Oil
- Balsamic Glaze
Technique
- Preheat oven to 375 F and lightly grease a baking sheet with non-stick spray.
- Arrange sliced baguette on baking sheet. Brush both sides with olive oil.
- In a mixing bowl, mix together the butternut squash, apples, olive oil, and spices. Spread them on another cookie sheet.
- Place both baking sheets into the oven & bake the sliced baguette and squash mixture for approximately 20 minutes or until the bread is lightly toasted and veggie mixture is roasted and tender.
- Spread a layer of goat cheese (or cream cheese) onto each toasted baguette slice, then top with a spoonful of the squash/apple mixture.
- Sprinkle with cranberries and chopped pecans. Drizzle with balsamic glaze.
- Enjoy! Especially yummy with a mug of steaming apple cider!
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