Autumn Bruschetta Recipe

Prepare squash

Preheat oven to 425°F (220°C). Peel the butternut squash, halve lengthwise, remove seeds and cut into 1/2-inch cubes (about 4 cups cubed).

Toss the cubed squash with neutral oil, maple syrup, ground cinnamon, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 20–25 minutes, turning once halfway, until edges are caramelized and squash is tender. Remove and let cool slightly.

While the squash roasts, slice the ciabatta loaf into 12 slices about 1/2-inch thick. Brush one side of each slice lightly with olive oil (about 2 tbs total) and dot with small bits of the butter.

Arrange slices on a second baking sheet, oiled side up, and toast in the oven at 425°F for 6–8 minutes until crisp and golden (or grill in a pan over medium heat). Let cool slightly.

When toasted, spread about 1 teaspoon of berry jam on each slice (reserve remaining jam for drizzling or another use).

In a small bowl, whisk the reserved berry jam (or use the measured 1/2 cup) with red wine vinegar, Dijon mustard, lemon juice and optional chili flakes until smooth. Taste and adjust seasoning — this creates a slightly tangy jam glaze to balance the squash and cheese.

Slice or break the Brie into thin pieces or small wedges that will melt slightly on the warm toast. Divide the Brie evenly among the 12 toasted ciabatta slices, placing pieces on top of the jam layer.

Top each slice with about 2–3 tablespoons of roasted butternut squash (spread pieces evenly across the toasts).

Scatter a small handful (~1 tablespoon) of frisée over each toast to add brightness and texture.

Crumble or chop the cooked maple bacon and distribute roughly 1/2 slice worth (about 1 tablespoon) on each toast.

Sprinkle a little crumbled blue cheese (about 1 teaspoon) on each toast and finish with toasted chopped walnuts (about 1 tablespoon per toast).

Place the assembled toasts under the oven broiler for 1–2 minutes on low broil (watch closely) just to warm the Brie and slightly soften the toppings, or serve as-is for more contrast between warm squash and cool frisée.

Remove from oven, drizzle each bruschetta lightly with the jam glaze prepared earlier (about 1/2 teaspoon per toast). Finish with a light crack of black pepper and, if desired, an extra pinch of sea salt.