Make this Pecan and Goat Cheese Bruschetta on repeat for all your fall entertaining. Crisp pieces of baguette bread topped with sweet caramelized onions, salty pecans and soft goat cheese. A delicious fall appetizer that everyone will love.

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Are you starting to plan for Thanksgiving yet? Well, if you’re Canadian, you probably are getting ready because it’s just a week away. And for all my American friends, it’s never to early to start thinking about appetizer recipes to serve. And this Pecan and Goat Cheese Bruschetta would be a great nibble to share before starting on the turkey. I’ve made this now at least half a dozen times in the past month and it never gets old. Take a look below to see how easy it comes together.

Check out More Than 10 Great Bruschetta Recipes if you’re looking for more ideas.

Here’s The Ingredients You’ll Need To Make The BRuschetta

• Baguette Bread (preferred)
• Goat Cheese
• Onions
• Pecans
• Olive oil
• Honey
• Salt
• Chives (optional for garnish)

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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How To Make This Fall inspired Bruschetta

• Thinly slice onions – peel and thinly slice the onions.
• Caramelize the onions – Place a medium sized skillet over medium to high heat. Add one tablespoon of olive oil and the onions. Give a really good stir and reduce heat to medium low. Cook for a further 15 to 20 minutes until the onions are completely caramelized. Remove from heat and set aside.

See all the tips on How To Caramelized Onions, storing and how long they will last with this post. Did you know you can make caramelized onions in advance and store them in the fridge up to five days.

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Prepare Bread and Put Together Bruschetta

• Slice & crisp bread – I like to to make about 2-inch pieces and I usually but the bread a little on the diagonal to get a bigger surface area.
• Place bread on an oiled baking tray – Drizzle about 1 tbsp of olive oil on a baking tray and add the bread slices. Drizzle over remaining olive oil. Bake in a preheated oven for about 10 minutes until bread is crisp. Remove from oven

COOKING TIP, Make sure the bread is really crisp when making bruschetta. This is help prevent it from going soggy after you top it will all the toppings.

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Top Crisp Bread With All The Toppings

• Top The bread – spoon over caramelized onions, pecans and a little goat cheese. Then I like to drizzle over honey for an extra amazing flavour.
• Use fresh herbs if desired – not necessary, but I topped these with fresh chives.

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How To Serve this Delicious Pecan & Goat Cheese Bruschetta

Serve it hot off the tray! Bruscehtta really is one of those things that is best served fresh. The bread will start to go soft after a while, so try to assemble it as close to serving as possible.

• Thanksgiving Appetizer – I’ve said this earlier, this would be amazing as a nibble on turkey day. Serve it before the main event with a glass of vino and everyone will love you.
• Fall Brunch – Yes, this would also work on a brunch table. If you have anything planned this fall, peg down this recipe.
• Friday night snacks at home – Break out the grown up weekend eats and make this Bruschetta for a cosy night in.

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Can This Bruschetta be Made in Advance

Although Bruschetta shouldn’t be put together before serving, you can get everything prepped before hand.

• Caramelized Onions – You can do this up to FIVE DAYS before hand. Just keep it in an airtight container in the fridge. Reheat just before serving.
• Cut bread – you can do this hours before serving. Just cut and lay the pieces on the baking tray. Cover with foil and keep on the counter until time to bake.
• Chop pecans – you can do this at any point before using and just set them aside.
• Cut goat cheese – it’s best to cut goat cheese while it’s cold. So take it out of the fridge and cut into small cubes. Place in an airtight container and store in the fridge until you are ready to use.

Enjoy the bruschetta recipe friends. It’s become one of my go to fall appetizers lately. It’s right up there with my Bacon Wrapped Dates with Pecans, Caramelized Onion & Goat Cheese Tarts and my Roasted Squash & Apple Bruschetta. Let me know if you get a chance to try it out, I’d love to hear from you in the comments below. And be sure to check back in a few days for a new fall inspired muffin recipe! Until then, happy cooking.

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Here’s Some More Bruschetta Recipes You Might Enjoy

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