Fall Bruschetta Recipe That Tastes Like the Season - Beard and Bonnet

Ingredients

• 1 ciabatta baguette, cut into 0.25 inch (0.6 cm) slices
• 1 cup (240 ml) butternut squash, cut into small cubes
• 1 red apple, diced
• 5 ounces (140 grams) goat cheese, at room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch allspice
• Salt and pepper, to taste
• 2 tablespoons olive oil, plus more for brushing
• 3 tablespoons pecans, roughly chopped
• 3 tablespoons dried cranberries
• Balsamic glaze
• Fresh thyme leaves (optional, but recommended)