Fall Bruschetta

Why You’ll Love This Recipe

I like this recipe because it’s simple, elegant, and full of seasonal flavors. The combination of roasted squash and apples gives a sweet-savory balance that pairs beautifully with creamy ricotta. I also love how versatile it is—whether I serve it as a holiday appetizer, a snack for friends, or even a light lunch, it always feels festive and satisfying.

Ingredients

2 cups of diced butternut squash
1 cup of diced apples
4 tbsp of olive oil
1/2 tsp of ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp of all spice
1 tsp salt
1 tsp of black pepper
8 slices of french bread
1 cup of ricotta cheese
2 tbsp of balsamic glaze

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 400°F (200°C).
2. I toss the diced butternut squash and apples with olive oil, cinnamon, nutmeg, allspice, salt, and pepper.
3. I spread them evenly on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
4. While the vegetables roast, I toast the French bread slices in the oven for about 5 minutes until golden and crisp.
5. I spread a layer of ricotta cheese over each toasted bread slice.
6. I top with the roasted squash and apple mixture.
7. I drizzle with balsamic glaze and finish with a sprinkle of extra cinnamon or black pepper if desired.
8. I serve warm and enjoy.

Servings and Timing

This recipe makes 8 servings (one slice each). It takes about 10 minutes to prepare and 25 minutes to cook, for a total of around 35 minutes.

Variations

Sometimes I add crumbled goat cheese instead of ricotta for a tangier flavor. I also like topping with toasted walnuts or pecans for crunch. If I want a savory version, I skip the cinnamon and nutmeg and season with rosemary and thyme instead.

Storage/Reheating

I store leftover roasted squash and apples separately in the refrigerator for up to 3 days. To reheat, I warm them in a skillet or oven before assembling fresh bruschetta. I don’t recommend storing assembled bruschetta, since the bread can get soggy.

FAQs

Can I use another type of bread?

Yes, I often use baguette slices or sourdough instead of French bread.

Can I make this ahead of time?

Yes, I roast the squash and apples in advance, then assemble just before serving.

What apples work best?

I like Honeycrisp or Granny Smith because they hold their shape and balance the sweetness.

Can I use store-bought balsamic glaze?

Yes, I often use bottled glaze for convenience, but homemade works too.

Can I make this recipe vegan?

Yes, I swap ricotta for a plant-based cheese or whipped cashew spread.

Do I need to peel the butternut squash?

Yes, peeling gives the best texture, but I can use pre-diced squash to save time.

How do I keep the bread from getting soggy?

I always toast the bread before adding toppings so it stays crisp.

Can I skip the apples?

Yes, but I like the sweetness they add. Pears are also a great substitute.

Can I serve this cold?

Yes, it tastes good at room temperature, though I prefer serving it warm.

Conclusion

This Fall Bruschetta is one of my favorite seasonal appetizers because it’s cozy, colorful, and bursting with flavor. I love the mix of roasted squash, sweet apples, and creamy ricotta, all tied together with a drizzle of balsamic glaze. It’s a dish that feels festive and comforting, making it perfect for autumn gatherings or just a cozy night at home.

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