BUTTERNUT SQUASH BRUSCHETTA CANAPE
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Preheat oven to 425 degrees Fahrenheit.
Toss the butternut squash and apples with 2 tablespoons of il Fustino Lucca Extra Virgin Olive Oil, ground cinnamon and salt.
Spread over a baking sheet and bake for 15 minutes.
While the butternut squash mixture is baking prepare the baguette.
Slice the baguette into ½ inch slices and spread out on a foil-lined baking sheet.
Drizzle baguette slices with the remaining 2 tablespoons of il Fustino Lucca Extra Virgin Olive Oil.
Bake baguette slices for 5 minutes or until golden brown around the edges.
While baguette is toasting prepare the cream cheese mixture by mixing 1 tablespoon of il Fustino Pumpkin Spice Balsamic with the cream cheese.
Remove the butternut squash mixture from the oven and drizzle with the remaining pumpkin spice balsamic.
Build the canapes by spreading the cream cheese mixture over each baguette slice and scoop a spoonful of the butternut squash on top.
Serve immediately and enjoy!