Autumn Bruschetta
Author: 
Recipe type: appetizer
 
Ingredients
  • 6 slices of Italian bread, cut thick
  • 2 tablespoons butter
  • 1 ½ teaspoons sage
  • 1 whole butternut squash, ½-inch dice
  • 1 green apple, diced
  • 1 cup crumbled pecans
  • ½ cup crumbled goat cheese
  • 3 tablespoons balsamic dressing
  • Hot honey, for garnish
Instructions
  1. Apply a heavy coating of butter to the pizza pan. Place the diced squash on a pizza pan. Drizzle with olive oil and add sage, salt and pepper to taste. Mix.
  2. Bake until the squash is tender, mixing once after 15 minutes.
  3. Let cool and refrigerate.
  4. In a bowl, gently mix cooled squash with apple and 1 tablespoon balsamic dressing (You may add up to 3 tablespoons depending on the consistency you want). Do not over mix — you don’t want it mushy. Set aside.
  5. Butter both sides of bread lightly.
  6. Grill or toast lightly until bread is slightly browned.
  7. Place bread on a serving plate and top each piece with the squash mixture.
  8. Sprinkle goat cheese and pecan crumbles.
  9. Drizzle hot honey lightly in the same direction on all pieces.
  10. Serve immediately. For to-go and delivery, use separate containers to allow customers to assemble bruschetta at home to keep its freshness. Don’t forget to add simple assembly instructions.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/autumn-bruschetta