Ingredients
Roasted Vegetables and Fruits
- 2 cups butternut squash, diced
- 1 cup apples, diced
- 2 tbsp olive oil (for roasting)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- ½ tsp kosher salt
- ½ tsp black pepper
Bread and Toppings
- 8 slices French bread
- 2 tbsp olive oil (for brushing bread)
- 1 cup ricotta cheese
- ½ tsp kosher salt (for ricotta)
- ½ tsp black pepper (for ricotta)
Garlic Sage Olive Oil
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 8 fresh sage leaves, chopped
Garnish
- 2 tbsp balsamic reduction
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the squash and apples as well as for toasting the bread later.
- Toss the squash and apples: In a bowl, combine diced butternut squash and apples with 2 tablespoons of olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Toss well to coat evenly with the spices and oil.
- Roast the mixture: Spread the seasoned squash and apples in an even layer on a baking sheet. Roast them in the preheated oven for 15 minutes until tender and slightly caramelized.
- Prepare the bread: While the squash and apples are roasting, brush each slice of French bread with 2 tablespoons of olive oil and set the slices aside, ready for toasting.
- Mix ricotta cheese: In a small bowl, mix the ricotta cheese with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper to season it evenly.
- Make garlic sage olive oil: Heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the minced garlic and chopped sage leaves, sautéing them for 1-2 minutes until fragrant but not browned.
- Toss roasted vegetables with flavored oil: Remove the sautéed garlic and sage olive oil from heat and toss it with the roasted butternut squash and apples to infuse them with herbal flavor.
- Toast the bread: Place the oiled bread slices in the oven for 4-5 minutes, or until they are toasted to your preferred level of crispness.
- Assemble the bruschetta: Remove the bread from the oven and spread a generous layer of the ricotta mixture onto each slice. Then top with the warm roasted squash and apple mixture.
- Finish with balsamic reduction: Drizzle each bruschetta with 2 tablespoons of balsamic reduction for a tangy-sweet finish that complements all the flavors.
Notes
- Use firm but ripe apples like Honeycrisp or Fuji for the best flavor and texture.
- You can prepare the roasted squash and apple mixture ahead of time and reheat before assembling.
- If you prefer, substitute French bread with Italian baguette or sourdough for different textures.
- The balsamic reduction can be store-bought or homemade by simmering balsamic vinegar until thickened.
- For a vegan version, replace ricotta cheese with a plant-based cheese or a tofu ricotta alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian