3 Best Fall Bruschetta Recipes
Bruschetta, a traditional Italian antipasto, had been adored- and mistaken- by food lovers around the globe. Often used to refer to the tomato based topping that is known best, bruschetta actually refers to the bread. Just the bread.
Bruschetta is the foundation- a crusty crostini, generally rubbed with garlic and oil before being grilled. In Italy the bruschetta may be topped with any number of items- tomatoes are common, however so are other vegetables, cured meats and even white beans.
Though mostly prepared in summer, these appetizers are perfect for cool fall evenings. Keep your grill open, and gather outside when the air is brisk with these autumn-inspired recipes.
Beet and Chevre – the well-known combination of beets and goat cheese is even more delicious on bruschetta (aren’t most things?)
8 prepared bruschetta slices (oiled and grilled)
2 beets, roasted and sliced
¼ cup of chevre goat cheese
Top your crostinis with roasted beet slices and crumbles of chevre cheese. Finish with salt, pepper, and fresh parsley to taste.
Prosciutto Fig – an unusual bruschetta that’s sure to please. This appetizer showcases a salty-sweet combination with prosciutto cured ham and fresh figs. Flavors meld together and create an amazing dish everyone will love.
6 prepared bruschetta slices
3 strips of prosciutto, cut in half
2 fresh figs, sliced thick
walnuts, roughly chopped
On the crostini, place a strip of prosciutto, then layer on the fig slices. Drizzle with a small bit of honey and add walnuts to serve.
Pumpkin – the quintessential fall flavor, pumpkin adds a warming and rich note to this bruschetta. With roasted tomatoes and sage this is a fresh, satisfying dish.
8 prepared bruschetta slices
1 cup of pureed pumpkin
salt and pepper
4 strips of roasted peppers, diced
12 cherry tomatoes, halved and roasted at 375 degrees for 25 minutes
fresh sage, chopped
Spread each crostini with 2 tablespoons of the pumpkin, and sprinkle with salt and pepper. Add a spoonful of the roasted peppers, and 3 tomato halves. Finish with a bit of fresh sage.
Written by Michelle W.