Can I make Fall Bruschetta ahead of time?

Absolutely! Roast the veggies in advance, but don’t assemble until just before serving — otherwise, the bread may soften.

Can I use a different cheese?

Of course! Ricotta or even whipped feta works beautifully here if goat cheese isn’t your thing.

How do I store leftovers?

Keep the toppings and toasted bread separate. Store roasted veggies in an airtight container in the fridge for up to 3 days, and toast fresh bread when ready to serve again.

Fall Bruschetta Love: 7 Warm & Flavorful Bites

Description

This Fall Bruschetta combines roasted butternut squash, crisp apple, and creamy goat cheese on toasted ciabatta — topped with pecans, cranberries, and a drizzle of balsamic glaze. It’s the perfect cozy appetizer for autumn gatherings, blending sweet, savory, and tangy flavors in every bite.

Ingredients

Scale

1 ciabatta baguette, cut into ¼-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
½ tsp ground cinnamon
¼ tsp nutmeg
Pinch of allspice
5 oz. goat cheese, at room temperature
3 tbsp pecans, roughly chopped
3 tbsp dried cranberries
Balsamic glaze, for drizzling
Fresh thyme leaves (optional, but recommended)

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Instructions

Preheat your oven to 375°F and lightly spray a large baking sheet with non-stick spray.
Arrange the ciabatta slices on one side of the sheet. Brush both sides with olive oil, then season lightly with salt and pepper.
In a medium bowl, toss the butternut squash, apple, 2 tbsp olive oil, cinnamon, nutmeg, and allspice until coated. Spread the mixture on the other half of the baking sheet.
Bake for 20 minutes, or until the bread is golden and crisp and the squash and apples are tender.
Spread a layer of goat cheese onto each toasted slice.
Top with a spoonful of the roasted mixture, then sprinkle pecans and dried cranberries on top.
Drizzle with balsamic glaze and finish with fresh thyme leaves, if desired.
Serve immediately and enjoy warm!

Notes

You can roast the squash and apples ahead of time, then assemble the bruschetta right before serving.
Swap goat cheese for ricotta or cream cheese for a milder flavor.
For a nut-free option, skip pecans or replace them with roasted pumpkin seeds.
Serve with a glass of chilled white wine or sparkling cider for the perfect fall pairing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack
Method: Oven-baked
Cuisine: American, Seasonal

Nutrition

Serving Size: 1 slice
Calories: 165 kcal
Sugar: 5 g
Sodium: 130 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 8 mg