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:

Quickview
338k Calories
8g Protein
23g Total Fat
25g Carbs
20% Health Score
Limit These
Calories
338k
17%

Fat
23g
36%

  Saturated Fat
5g
36%

Carbohydrates
25g
8%

  Sugar
7g
8%

Cholesterol
10mg
3%

Sodium
435mg
19%

Get Enough Of These
Protein
8g
16%

Vitamin A
4808IU
96%

Manganese
0.48mg
24%

Vitamin E
2mg
19%

Folate
72µg
18%

Copper
0.36mg
18%

Vitamin B1
0.21mg
14%

Vitamin C
10mg
13%

Phosphorus
127mg
13%

Selenium
8µg
12%

Fiber
2g
11%

Vitamin B2
0.19mg
11%

Iron
1mg
10%

Vitamin K
10µg
10%

Vitamin B6
0.2mg
10%

Magnesium
38mg
10%

Vitamin B3
1mg
9%

Calcium
84mg
8%

Potassium
276mg
8%

Vitamin B5
0.51mg
5%

Zinc
0.73mg
5%

covered percent of daily need
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