Roasted Squash & Apple Bruschetta |

A crisp, light, portable aperitif, perfect to pair with a cozy drink or glass of wine.

Ingredients

• 1 baguette cut into 12 slices
• 2 cups diced pumpkin, about two 1-inch pieces of pumpkin
• 1 apple in cubes
• 1 Cup of cottage cheese
• Handful of fresh arugula leaves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon dried sage
• 1 teaspoon salt divided
• 1 Teaspoon black pepper divided
• 2 Tablespoons of olive oil divided

Instructions

1. Preheat the oven to 350 degrees F.
2. Spread the pumpkin and apple evenly on a large baking tray. Sprinkle over the cinnamon, nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper and a tablespoon of olive oil. Stir well to combine. Roast for about 20 – 25 minutes or until soft and golden brown. Remove from the oven and place in a bowl.
3. Use the reserved baking sheet and place the baguette slices on the baking sheet. Drizzle the extra tablespoon of olive oil over it. Bake for about 8 minutes until crispy. Remove from the oven.
4. In a small bowl, mix the cottage cheese with the sage and the remaining salt and pepper. Stir well.
5. Top the bread with a spoonful of cheese, arugula leaves, pumpkin-apple mixture and a dash of balsamic reduction.
6. Serve immediately.

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