Harvest Bruschetta Recipe from Baked by Joanna
Hearty Fall Appetizer
With the holidays fast approaching and dinner menus being prepared, we know that anything to help simplify life will be appreciated. That being said, we have it. The perfect appetizer for Fall, Winter, the holidays – actually, the perfect appetizer for whenever you feel like it…because it’s that good. Quick to whip up, this harvest bruschetta recipe from Baked by Joanna is hearty, comforting, and would be a great fit for your holiday dinner menu. With a warm twist on an old favorite like bruschetta, we’re not sure that you could really go wrong…so go ahead, indulge! Full recipe and instructions below.
PHOTO: Joanna Meyer
- ½ butternut squash
- 3 clove roasted garlic
- salt, to taste
- freshly ground black pepper, to taste
- 1 12-inch multigrain baguette, sliced into ½-inch crostini
- 2 tbsp extra virgin olive oil
- 24 sage leaves
- 8 slices prosciutto, torn into 3 pieces each
- Preheat the oven to 400 degree F.
- Place the butternut squash on a baking sheet, cut side facing up, and roast in the oven for 40 minutes, or until tender.
- Remove the butternut squash from the oven and use a fork to scrape out the filling into a bowl. Mash in the roasted garlic and season with salt and pepper.
- Lightly toast the crostini in the oven.
- Meanwhile, heat the extra virgin olive oil in a pan on medium heat. Fry the sage leaves for a few seconds on each side. Transfer the leaves to a paper towel-lined plate.
- Top each crostini with a smear of butternut squash, a piece of prosciutto and a crisp sage leaf. Serve.