Fall Bruschetta
Fall Bruschettan is a Mediterranean recipe that serves 10. One serving contains 338 calories, 8g of protein, and 24g of fat. For $1.58 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 25 people have tried and liked this recipe. It works well as a hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Autumn will be even more special with this recipe. It is brought to you by Beantown Baker. A mixture of red onion, baguette, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you might also like recipes such as Next Day Fall Vegetable Bruschetta, Milla Grazie Postino – Tuna & Spinach Bruschetta for Fall Fest, and Fall Popcorn Balls with Reese’s Pieces: Perfect treat for fall parties.
Servings: 10
Ingredients:
1 cup finely diced apple,unpeeled
1 baguette
1/4 cup balsamic vinegar
3 cups peeled & cubed butternut squash
1 1/2 cups finely diced eggplant, unpeeled
1 cup goat cheese, at room temp
kosher salt & freshly ground pepper
Olive oil
1 red onion
1 tsp smoked paprika
2 Tbsp sugar
1/2 cup walnuts, chopped and toasted
Equipment:
baking sheet
oven
frying pan
mixing bowl
Cooking instruction summary:
To make the Toasts: Preheat the oven to 400 degrees. Slice the baguette into 1/2" slices & lay them out on a baking sheet. Drizzle the bread slices with some olive oil & bake for about 5 minutes per side, or until lightly browned. Set aside.To make the Caramelized Onions:Quarter & thinly slice the onion. Heat 1 Tbsp of olive oil in a non-stick skillet. Add the onions, balsamic vinegar & sugar. Cook until the onions are softened & all the liquid is absorbed. Set aside.To make the Topping:Preheat the oven to 425 degrees. In a mixing bowl, toss the butternut squash, eggplant, apple, 1 Tbsp olive oil & smoked paprika. Season with salt & pepper. Spread the mixture out on a baking sheet & bake for 20-25 minutes, tossing halfway through, until the squash is just tender.Transfer to a mixing bowl; add the onions and walnuts. Toss well. Check for seasoning & add a bit more salt & pepper, if needed.To assemble:Spread a bit of ricotta cheese over each toast, then spoon some of the bruschetta on top. Transfer to a serving platter & serve.
Step by step:
1. To make the Toasts: Preheat the oven to 400 degrees. Slice the baguette into 1/2" slices & lay them out on a baking sheet.
2. Drizzle the bread slices with some olive oil & bake for about 5 minutes per side, or until lightly browned. Set aside.To make the Caramelized Onions:Quarter & thinly slice the onion.
3. Heat 1 Tbsp of olive oil in a non-stick skillet.
4. Add the onions, balsamic vinegar & sugar. Cook until the onions are softened & all the liquid is absorbed. Set aside.To make the Topping:Preheat the oven to 425 degrees. In a mixing bowl, toss the butternut squash, eggplant, apple, 1 Tbsp olive oil & smoked paprika. Season with salt & pepper.
5. Spread the mixture out on a baking sheet & bake for 20-25 minutes, tossing halfway through, until the squash is just tender.
Transfer to a mixing bowl; add the onions and walnuts. Toss well. Check for seasoning & add a bit more salt & pepper, if needed.To assemble
1. Spread a bit of ricotta cheese over each toast, then spoon some of the bruschetta on top.
2. Transfer to a serving platter & serve.
Nutrition Information:
covered percent of daily need
