Roasted Squash & Apple Bruschetta

Bruschetta,With,Fried,Pumpkin,,Cottage,Cheese,And,Arugula,On,Rye

A crunchy, light, portable appetizer perfect to pair with a fun drink or a glass of wine.

Ingredients

  • 1 baguette cut into 12 slices
  • 2 Cups butternut squash diced, approximately two 1- inch piece rounds of squash
  • 1 apple diced
  • 1 Cup cottage cheese
  • Handful fresh arugula leaves
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • 1/2 Teaspoon dried sage
  • 1 Teaspoon salt divided
  • 1 Teaspoon black pepper divided
  • 2 Tablespoons olive oil divided

Instructions

  1. Preheat oven to 350 degrees F.
  2. Evenly spread out the squash and apple on a large baking sheet. Sprinkle over the cinnamon, nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper and one tablespoon of olive oil. Stir well to combine. Roast for about 20 – 25 minutes or until they are soft and golden. Remove from oven and transfer to a bowl.
  3. Using the reserved baking sheet, place the baguette slices on the tray. Drizzle over the extra tablespoon of olive oil. Bake for about 8 minutes until they are crispy. Remove from oven.
  4. In a small bowl, combine the cottage cheese with the sage and remaining salt and pepper. Stir well.
  5. Top bread with a spoonful of cheese, arugula leaves, pumpkin apple mixture and a drizzle of balsamic reduction.
  6. Serve immediately.
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