Autumn Bruschetta
Author: Pizza Today
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
- 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.
- Bake until the squash is tender, mixing once after 15 minutes.
- Let cool and refrigerate.
- 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.
- Butter both sides of bread lightly.
- Grill or toast lightly until bread is slightly browned.
- Place bread on a serving plate and top each piece with the squash mixture.
- Sprinkle goat cheese and pecan crumbles.
- Drizzle hot honey lightly in the same direction on all pieces.
- 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.
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