Fall Bruschetta

Recipe posted in: Flex Meals & Snacks, Snacks, Lunches & Dinners, Appetizers, Snacks
Fall Bruschetta

This Fall Bruschetta recipe is the perfect seasonal snack, appetizer or meal. Full of flavor and healthy ingredients, this autumn-inspired recipe can be whipped up in a pinch and enjoyed guilt-free. Add this diet-friendly Bruschetta to your Thanksgiving menu to enjoy the seasonal flavors of fall the healthy way.

To create this seasonal treat, sauté onions with balsamic vinegar and honey. Once the onions have caramelized, toss butternut squash and Brussels sprouts with olive oil in a bowl. Sprinkle the vegetables with cinnamon, nutmeg and cloves.

Evenly spread the seasoned veggies on a lined baking sheet and bake for about 20 minutes or until tender (Pro tip: toss the veggies about 10 minutes in!). While the veggies are cooking, combine ricotta and spoon about one teaspoon on each slice of toasted bread.

Mix together the sautéed onions, roasted veggies and golden raisins. Top each slice of bread with with this flavor-filled mixture and enjoy!

Each serving of this fall appetizer contains just 173 calories. Counting as one SmartCarb, one PowerFuel and one Extra on your Nutrisystem meal plan, this mouthwatering snack is a must-try.

We have plenty of other healthier fall recipes for you to try! Check out a few of our favorites:

Want to lose weight enjoying delicious breakfasts, lunches, dinners and snacks? Nutrisystem’s got a plan that will work for you! Get started with a weight loss plan today.

Servings: 6

Calories per Serving: 173

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Extra

Ingredients:

  • ½ medium Vidalia onion, thinly sliced
  • 2 tsp. olive oil, divided
  • ¼ cup balsamic vinegar
  • 1 tsp. honey
  • 1 cup butternut squash, cubed (~1/2” cubes)
  • 1 cup Brussels sprouts, quartered
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1/8 tsp. allspice
  • 1 tsp. sea salt, divided
  • 1 tsp. black pepper, divided
  • ½ cup part-skim ricotta cheese
  • 12 slices whole grain fresh bread, ½ inch thick, toasted
  • ¼ cup golden raisins

Directions:

  1. Heat 1 teaspoon olive oil large nonstick skillet over medium-low heat. Add onions, balsamic vinegar and honey. Cook, stirring occasionally, until onions are soft and caramelized. Set aside to cool.
  2. Preheat oven to 400°F. Line a baking sheet with aluminum foil and mist with nonstick cooking spray.
  3. In a bowl toss together 1 teaspoon olive oil, butternut squash and Brussels sprouts. Sprinkle with cinnamon, nutmeg, cloves and ½ teaspoon salt and pepper. Mix vegetables to evenly distribute spices.
  4. Spread on prepared baking sheet and bake for 20 minutes, tossing halfway through. Squash and sprouts should be tender but not mushy.
  5. Combine ricotta cheese with remaining ½ teaspoon salt and pepper. Spread ~1 teaspoon ricotta cheese on each toasted baguette slice.
  6. In a bowl mix together onions, vegetables and golden raisins. Top each baguette slice with vegetable mixture.
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