In our October Issue, event designer JoBeth McElhanon of Lilias & Olive inspired us with a refined fall brunch in a naturally rustic setting. The morning trail hike and brunch features three dishes, an Autumn Harvest salad (found in the magazine), Harvest Apple and Fig Crostinis, and Maple Cranberry Chocolate Chip Trail Mix. Below she shares the ingredients and steps to add the crostinis and trail mix to your fall table.

HARVEST APPLE AND FIG CROSTINIS 

SHOP
1 baguette, sliced into ½-inch pieces
olive oil
kosher salt
coarse black pepper
1 clove garlic
6 ounces whipped goat cheese
1-2 Honeycrisp apples
¼ cup chopped figs (may substitute fig jam and spread it atop goat cheese before layering apples)
¼ cup walnuts, diced
hot honey

PREPARE
Preheat oven to broiler setting. Drizzle olive oil over baguette slices and add salt and pepper. Cook on the broiler setting for approximately 1 minute per side until brown. Remove from oven and immediately rub on garlic. While bread cools, slice apples into thin wedges. Spread the bread with goat cheese and top with apple slices, chopped figs, and walnuts. Drizzle with hot honey. If you want to prepare ahead, toast the bread the day before and assemble before serving.

MAPLE CRANBERRY CHOCOLATE CHIP TRAIL MIX 

SHOP
6 cups Quaker Oatmeal Squares
2 cups mini pretzels
1 cup dried cranberries
¾ – 1 cup creamy peanut butter
½ cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt
½ cup dark chocolate chips

PREPARE
Preheat oven to 300°F. Combine the oatmeal squares, pretzels, and dried cranberries in a large bowl. In a small saucepan, warm peanut butter and maple syrup together over low heat until smooth. Stir in cinnamon, vanilla, and salt. Pour the warm sauce over the dry mixture and toss very thoroughly. Line a pan with parchment paper and spread the covered mixture in a single layer. Bake 20-25 minutes, stirring every 8-10 minutes. Cool completely before breaking apart. Toss in chocolate chips and store in an airtight container.