1 1/2tspApple pie seasoningsubstitute 1/4 tsp of each: nutmeg, cinnamon, cardamom, ginger, allspice
1/4tspsalt
2Tbsppomegranate seeds
1Tbspbalsamic glaze
1/2Tbspchopped sage
6slicesAwgBakery Rosemary Grain Free Breadsubstitute any bread you like
4ozGoat cheeseI used fig and honey but you can use any flavor you like
Optional: 1-2 Tbsp water
Instructions
Instructions:
Chop your butternut squash and apples into bite size pieces (make sure all pieces are even to allow for even cooking)
Add 1 Tbsp to small pan on medium heat and warm oil until melted
Add the butternut squash first and sauté 5 minutes on medium heat
Then add the chopped apples, apple pie seasoning, salt, and mix
Sauté for another 5-7 minutes or until fork tender on medium heat
To speed up the process add 1-2 Tbsp of water to steam it all a bit
Slice the 6 slices of bread into half so you have 12 slices
Toast the slices for 5-7 minutes in convection oven or toasted
Spread goat cheese to each slice of bread
Top with the apple and butternut squash bruschetta
Sprinkle some from sage
Sprinkle some pomegranate seeds
And drizzle with balsamic glaze
Notes
Want to make these vegan? Substitute the goat cheese for dairy free cream cheese or your favorite dairy free spreadable cheese. And instead of using ghee use olive oil or coconut oil.