Fall Bruschetta

Fall Bruschetta

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

Instructions: 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.

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