Fall Bruschetta Three Ways

  • Difficulty: Basic
  • one hour
  • 4 servings

We love starting our meals with a pair of delicious bruschetta. And, because it’s fall now, we have prepared a nice combo of 3 season-inspired recipes. They have different ingredients, each of them with their unique flavor. We invite you all to try and enjoy them. You won’t be disappointed!

Ingredients Needed for Fall Bruschetta Three Ways

7 ounces of butternut squash, diced
3 teaspoons of olive oil
salt
pepper
12 slices of whole wheat bread
5 ounces of grapes
1 teaspoon white wine vinegar
½ cup sugar
¼ cup lemon juice
1 teaspoon chili flakes
½ cup orange juice
6 ounces of cranberries
3 ounces of spinach
¼ cup almonds
¼ cup parmesan, shredded
5 ounces of cream cheese
orange zest

How to Cook Fall Bruschetta Three Ways

  1. Add the diced squash in a baking dish. Drizzle it with 1 teaspoon of olive oil and season it with salt and pepper.
  2. Slide the tray into the oven for the next 15 minutes at 380 degrees F/190 degrees C.
  3. Line a baking tray with parchment paper. Lay the bread slice and slide the tray into the oven for the next 5 minutes at 360 degrees F/180 degrees C.
  4. Prepare the grape jam. Add the grapes in a baking dish. Pour 1 teaspoon of olive oil, wine vinegar, and a pinch of salt.
  5. Slide the tray into the oven for the next 15 minutes at 340 degrees F/170 degrees C.
  6. For the cranberry jam: heat a saucepan over medium heat. Add the sugar, lemon juice, chili flakes, and orange juice. Keep it on heat until the sugar melts.
  7. Add the cranberries and simmer for the 10 minutes.
  8. For the spinach pesto, add the spinach in your blender. Add the remaining oil, almonds, and parmesan.
  9. Blend everything until smooth.
  10. Spread the cream cheese over the bread slices. Top them with the cranberry jam, grape jam, and spinach pesto. You can also add the orange zest.

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