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Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam

Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam

A festive, colorful, and easy to make recipe for Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam that I learned from a small bakery and coffee shop in Malvern, PA.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 363kcal


For the cranberry jam:

  • 1 16 ounce bag of fresh cranberries
  • 1 cup sugar
  • zest of an orange
  • 1/2 cup orange juice
  • 1 cinnamon stick

For the roasted butternut squash:

  • 1 medium-size butternut squash peeled and cut into 1/2 inch cubes
  • 2 tablespoons of olive oil
  • salt and pepper

For the herbed goat cheese:

  • 8 ounces goat cheese at room temperature
  • 2 tablespoons heavy cream
  • 3 stalks of scallions chopped
  • 1/4 cup Italian parsley or dill, chopped
  • salt

For the bruschetta:

  • 1 loaf of your favorite artisanal bread sliced
  • 1/2 cup sliced almonds lightly toasted
  • 3 tablespoons of chives chopped
  • honey optional


  • Start with making the jam: Place all ingredients into a saucepan and heat until it comes to a boil in medium-high heat. Reduce heat to medium-low and let it simmer, stirring frequently, until the cranberries have softened and the mixture has thickened, 8-10 minutes. Turn the heat off and let it cool on the counter. *** You can prepare the jam in advance. Simply take out the cinnamon stick, place it in small jars, and keep them in the fridge until you are ready to serve. ***
  • While the jam is cooling, roast the butternut squash: Heat the oven to 400 degrees. Line a large baking sheet with parchment paper. Spread the butternut squash cubes in the baking sheet and toss it with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake for 25-30 minutes, turning halfway through to ensure even baking.
  • Meanwhile prep the goat cheese mixture. Place goat cheese and heavy cream in the bowl of a mixer attached with the paddle attachment. Whip until creamy, 1 to 1 1/2 minutes. Stir in the scallions, parsley, and 1/4 teaspoon salt. Mix until combined. (You may need to scrape down the bowl to make sure that it is thoroughly combined.)
  • To assemble: Lightly toast the slices of your bread in a toaster (or in the oven).
  • Lay a slice of bread flat on a cutting board. Spread it with 1-2 tablespoons of the goat cheese mixture. Spoon 2 tablespoons of cranberry jam (with a couple of berries) on top. Add some roasted squash on top and sprinkle it with sliced almonds and chives. If preferred, drizzle it with some honey. Continue the same process with the rest of the slices of bread.


This recipe makes 8-10 bruschettas depending on the thickness of your slices.


Calories: 363kcal | Carbohydrates: 43g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 130mg | Potassium: 502mg | Fiber: 4g | Sugar: 30g | Vitamin A: 10596IU | Vitamin C: 31mg | Calcium: 143mg | Iron: 2mg