Description

An elegant seasonal appetiser featuring creamy Brie, tender roasted butternut squash, crisp pear, crunchy walnuts, fresh thyme, and a sweet-spicy hot honey drizzle over toasted baguette slices.

Ingredients

For the Roasted Butternut Squash

2 cups butternut squash, peeled and finely diced (280 g)

1 tbsp olive oil (15 ml)

½ tsp garlic powder (1.5 g)

½ tsp dried thyme (1 g)

¼ tsp salt (1.5 g)

¼ tsp black pepper (0.5 g)

For the Bruschetta

1 baguette, sliced into ½-inch pieces (250 g)

2 tbsp olive oil (30 ml)

6 oz Brie cheese, thinly sliced (170 g)

1 ripe pear, thinly sliced (170 g)

½ cup walnuts, roughly chopped (60 g)

2 tbsp fresh thyme leaves (4 g)

For the Hot Honey

3 tbsp honey (63 g)

½ tsp crushed red pepper flakes (1 g)

1 tsp fresh lemon juice (5 ml)

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Instructions

1. Preheat the oven to 425°F (220°C). Add the finely diced butternut squash to a bowl and toss with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated. Spread the squash in a single layer on a baking sheet.

2. Roast the squash for 20–25 minutes, stirring once halfway through, until tender and lightly caramelised around the edges. Remove from the oven and set aside.

3. Arrange the baguette slices on a baking sheet and lightly brush each piece with olive oil. Toast for 6–8 minutes, flipping once, until the edges are crisp while the centres remain slightly tender.

4. Place a thin slice of Brie on each toasted baguette piece. Return the baking sheet to the oven and bake for 2–3 minutes, just until the Brie softens and becomes creamy.

5. Add a few pieces of roasted butternut squash to each Brie-topped baguette slice.

6. Arrange thin slices of ripe pear over the squash, then sprinkle with roughly chopped walnuts and fresh thyme leaves.

7. In a small bowl, combine the honey, crushed red pepper flakes, and fresh lemon juice. Stir until well combined.

8. Drizzle the hot honey over the assembled bruschetta just before serving.

9. Serve while the Brie is still soft and creamy and the toasted baguette is crisp.

Notes

Dice the butternut squash into small, similar-sized pieces so they roast evenly. Spread the squash in a single layer and avoid overcrowding the baking sheet to encourage light caramelisation. Choose a pear that is ripe but still firm so it provides sweetness and freshness while holding its shape. Bake the Brie only until soft and creamy rather than completely melted. Add the walnuts after the Brie has softened so they retain their crunch. The roasted butternut squash can be prepared ahead and refrigerated until needed. Rewarm gently before assembling. The hot honey can be mixed ahead of time and kept covered until ready to use. Stir before drizzling. Assemble the bruschetta shortly before serving to keep the baguette crisp. Another naturally sweet winter squash can be substituted for the butternut squash. A soft creamy cheese can be used instead of Brie, although Brie provides the intended mild, rich flavour.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American