Ingredients
- 1 ciabatta baguette, cut into 1/4 inch slices
- 2 tbsp olive oil, plus more for brushing on the ciabatta
- Salt and pepper to taste
- 1 cup butternut squash, cut into small cubes
- 1 red apple, diced
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
- 5 oz. goat cheese, at room temperature
- 3 tbsp pecans, roughly chopped
- 3 tbsp dried cranberries
- Balsamic glaze
- Fresh thyme leaves (optional, but highly recommended)
- Preheat the oven to 375°F and lightly spray a large baking sheet with non-stick spray.
- Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- In a medium mixing bowl, toss together the butternut squash, apples, 2 tbsp olive oil, cinnamon, nutmeg, and allspice. Spread them on the other side of the baking sheet.
- Bake the ciabatta and roasted vegetables for about 20 minutes, or until the bread is golden and crispy and the squash and apples are tender.
- Spread a layer of goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture.
- Sprinkle with chopped pecans and dried cranberries, then drizzle with balsamic glaze and top with thyme leaves if desired.
- Serve immediately for the best flavor and texture.
