Butternut Squash and Goat’s Cheese Bruschetta

This autumnal bruschetta number is perfect for weekend brunch. It also makes a great festive appetiser. It truly is the perfect balance of flavours and textures. The lightly spiced roasted vegetables pair so beautifully with the creamy tartness of the goat’s cheese, and the balsamic glaze and parsley add some much needed tang and freshness. Served over crisp, olive oil-toasted sourdough, it truly is a delightful dish.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 320g diced butternut squash
  • 1 Bramley apple, cut into 2cm cubes
  • 2 sprigs fresh rosemary, leaves only, finely chopped
  • 1 tsp ground cinnamon
  • 150g goat’s cheese, thinly sliced
  • 4 slices sourdough bread
  • 1 garlic clove, halved


  1. Heat your oven to 200°C / 180°C.
  2. Place the butternut squash, apple, red onion, fresh rosemary and ground cinnamon in a roasting tin. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast for 25 mins, or until the butternut squash is tender.
  3. Switch your oven to its grill setting (medium-high).
  4. Arrange the sourdough slices in a single layer, brush with olive oil and grill until browned on both sides, around 2 mins per side, then rub each slice with garlic.
  5. To assemble, top each sourdough slice with a layer of goat’s cheese and some roasted veg. Finish with a drizzle of balsamic glaze and sprinkle of fresh parsley, then serve and enjoy!

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