Fall Bruschetta is a vibrant seasonal twist on the classic Italian appetizer, made with roasted butternut squash, creamy goat cheese, sweet pomegranate seeds, and a drizzle of balsamic glaze atop crisp toasted baguette slices. This visually stunning and flavor-packed dish captures all the warmth and beauty of autumn in one bite. Perfect for Thanksgiving appetizers, holiday gatherings, or a cozy fall dinner party, this recipe delivers sweet, savory, creamy, and tangy elements all in one satisfying bite.
Ingredients
- 1 French baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 small butternut squash, peeled and diced (about 2 cups)
- 2 teaspoons maple syrup
- Salt and freshly ground black pepper, to taste
- 4 oz goat cheese, softened (or whipped feta as alternative)
- ½ cup pomegranate seeds
- Fresh chopped parsley or green onion, for garnish
- Balsamic glaze, for drizzling
Preparation Steps
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, toss diced butternut squash with 1 tablespoon olive oil, maple syrup, salt, and pepper. Spread on prepared baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized. Remove and let cool slightly.
Step 3: Brush baguette slices with remaining olive oil and place on a separate baking sheet. Toast in the oven for 6–8 minutes until crisp and golden on the edges.
Step 4: Spread a generous layer of goat cheese onto each toasted baguette slice.
Step 5: Top with a spoonful of roasted butternut squash and a sprinkle of pomegranate seeds.
Step 6: Garnish with chopped parsley or green onion. Drizzle with balsamic glaze just before serving.
Variation
- Use roasted sweet potatoes or acorn squash instead of butternut
- Swap goat cheese for ricotta, cream cheese, or blue cheese for a bolder flavor
- Add candied pecans or walnuts for crunch
- Use cranberry sauce or fig jam under the cheese layer for extra sweetness
- Try honey instead of balsamic glaze for a simpler finish
Tips
- Roast squash ahead of time and assemble just before serving
- Use whipped goat cheese for easier spreading
- Toast the bread slices well so they hold the toppings without getting soggy
- If using store-bought balsamic glaze, warm it slightly for easier drizzling
- This bruschetta tastes best at room temperature, not hot or cold
Serving Suggestions
- Serve as a starter for a fall-themed dinner party or Thanksgiving feast
- Pair with white wine like Chardonnay or sparkling cider
- Add to a seasonal appetizer board with cheeses, nuts, and fruit
- Serve alongside a warm fall soup like butternut squash or pumpkin bisque
- Great for brunch spreads during the holiday season
Cooking Notes
- Choose firm butternut squash to avoid mushy texture
- Let squash cool a bit before placing on cheese to avoid melting it
- Pomegranate seeds can be prepped 1–2 days ahead and stored chilled
- Balsamic glaze can be homemade by simmering balsamic vinegar and honey
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Info (Per Piece)
- Calories: 130
- Protein: 3g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 5g
- Sodium: 160mg
FAQs
Can I make Fall Bruschetta ahead of time?
- You can roast the squash and toast the bread ahead, but assemble close to serving for best texture.
What can I use instead of pomegranate?
- Dried cranberries or chopped figs are good alternatives for a sweet-tart pop.
Can I use store-bought crostini?
- Yes, store-bought crostini will work well and save time during holiday prep.
What if I don’t like goat cheese?
- Try whipped ricotta, cream cheese, or Boursin herb cheese instead.
Is this recipe served hot or cold?
- Best served warm or at room temperature. Avoid refrigerating assembled bruschetta to prevent sogginess.
Conclusion
Fall Bruschetta is the ultimate seasonal appetizer that combines comfort, color, and festive flavor in one easy-to-make dish. Whether you’re entertaining for Thanksgiving or looking for an elegant fall snack, this recipe brings together roasted butternut squash, creamy cheese, and juicy pomegranate on golden toasted bread for a showstopping bite that celebrates the best of autumn produce.