Fall Bruschetta

Hubby and I are off to Canada for a long weekend today. We’re going to see Niagara Falls with some friends from college. I’m really looking forward to the extra long weekend. But don’t worry, I have some posts scheduled to keep you guys company while we’re away. I finally admitted to myself (and my stomach) that fall has arrived. So now I’m starting to get really excited about all the fall baking that I have coming up!

This bruschetta screams fall to me. I brought it to Megan’s surprise birthday party and it was a big hit. As you can see, the recipe includes butternut squash, apple, and eggplant. I honestly couldn’t taste the apple or eggplant, so if I made this again, I’d probably leave them out unless I had some in the house to get rid of… Since I can’t eat ricotta, I subbed goat cheese. Feel free to use whichever you prefer. When the topping came out of the oven, I tasted it and thought it needed some texture. So I added some toasted walnuts. The texture was a nice addition and I’m glad I made it!

This fall bruschetta is a great appetizer to bring to a potluck or party. I brought all of the components (toasts, goat cheese, and topping), then assembled them once we got to Megan’s place. It worked out really well.

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Fall Bruschetta

Yield: Serves 10

Ingredients:

For the Toasts:
1 baguette
Olive oil

For the Caramelized Onion:
1 red onion
1 Tbsp olive oil
1/4 cup balsamic vinegar
2 Tbsp sugar

For the Topping:
1 Tbsp olive oil
3 cups peeled & cubed butternut squash
1 1/2 cups finely diced eggplant, unpeeled
1 cup finely diced apple,unpeeled
kosher salt & freshly ground pepper
1 tsp smoked paprika
1/2 cup walnuts, chopped and toasted

1 cup goat cheese, at room temp

Directions:

To make the Toasts:
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.

Recipe adapted from The Parsley Thief

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13 Responses to “Snickerdoodle Ice Cream”

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    1
    MamaPez — May 20, 2013 at 7:24 am

    Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!

  2. #
    2
    Eva @ Eva Bakes — May 20, 2013 at 8:01 am

    I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂

    • beantownbaker — May 20th, 2013 @ 8:17 am

      Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…

  3. #
    3
    Erin @ The Spiffy Cookie — May 20, 2013 at 11:55 am

    Might be the best use of leftover frozen cookies I’ve ever seen. Yum!

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    4
    tracy {pale yellow} — May 20, 2013 at 7:28 pm

    I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!

  5. #
    5
    Jocelyn (Grandbaby Cakes) — May 21, 2013 at 2:25 pm

    I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!

  6. #
    6
    Shannon — May 22, 2013 at 12:22 pm

    sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!

  7. #
    7
    Nutmeg Nanny — May 24, 2013 at 11:01 am

    Oh wow, I love this! I bet this tastes like heaven 🙂

  8. #
    8
    Dina — May 25, 2013 at 8:20 pm

    sounds delish! i love snickerdoodles and cookie pieces in ice cream!

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    9
    Nicki — June 16, 2013 at 12:22 pm

    how much icecream does this recipe make?

    • beantownbaker — June 16th, 2013 @ 1:00 pm

      ~3 cups if I remember correctly.

  10. #
    10
    Kelly — January 27, 2014 at 7:25 pm

    HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!

    • beantownbaker — January 28th, 2014 @ 8:54 am

      The cans I buy are 13.5 oz each.

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