Fall Pumpkin Bruschetta
Tomatoes season is over, but this doesn’t mean that we cannot enjoy a tasty bruschetta over the autumn! Using butternut squash we will create the perfect fall pumpkin bruschetta, balancing its sweetness with a layer of creamy goat cheese for the perfect seasonal appetizer.
Italian name: Bruschetta autunnale con la zucca [brusˈketta autunˈnale kon la ˈdzukka]
I won’t lie – I had leftover pumpkin from the minestrone soup recipe and I was brainstorming ways to use it when I stumbled across the cheese aisle at the supermarket. I love the blend of sweet and savory flavors, and goat cheese and pumpkin create a unique and unforgettable combination.
If you’re ready to make a cozy fall appetizer, keep reading!
Why It’s Worth a Spot on Your Table
This fall pumpkin bruschetta is perfect to serve as a warm appetizer. The combination of pumpkin and cheese offers a really nice contrast that will surprise you and your guests. The addition of hazelnuts will make you experience the magic of autumn with its toasted flavor and crunchy texture.
This vegetarian recipe is quick and easy to prepare, but will still give your dinner a sophisticated touch.
Ingredients
Ingredients for 10 bruschette
- ½ butternut squash
- 2 cloves of garlic
- 4 oz soft goat cheese (110 gr)
- 1 crunchy whole wheat bread
- Extra virgin olive oil
- Salt
- Rosemary
- Sage
- Sweet paprika
- Pepper
- Toasted chopped hazelnuts
- Honey
Cooking time: 30 minutes
Butternut squash
This variety of pumpkin holds up well to cooking: it has a super buttery texture and does not release too much water while cooking. It’s ideal for roasting with a pinch of paprika and herbs.
Soft goat cheese
For this fall pumpkin bruschetta we will need a fresh cheese, soft and easy to spread on the bread. Goat cheese offers a bold flavor that complements the sweetness of the pumpkin and the nutty notes of hazelnuts. If goat cheese isn’t your cup of tea, you can use blue gorgonzola cheese or another creamy cheese.
Bread
Choose a bread that would allow you to have big slices with a crispy crust. I suggest you use whole wheat or rye bread, as its flavor is the best match for the rest of the ingredients of this recipe.
Toasted hazelnuts
Hazelnuts have a very crisp flavor that will complement this recipe well. If you cannot find hazelnuts, walnuts are a good alternative.
Tips
- Not a fan of goat cheese? Try gorgonzola or another creamy cheese instead.
- Before toasting the bread, add some oil, pepper and rosemary on top. This aromatic scent will win you over for sure!
- If you want to make this recipe vegan, you can use any creamy vegan cheese, but you can also swap the cheese for a creamy avocado spread. Simply mash a ripe avocado with lime juice, salt, and pepper.
Step by Step Recipe
- Prepare the pumpkin by removing the seeds and peel, then cut it in small cubes. Peel the garlic cloves and score the surface with shallow cuts.
- Add the pumpkin, garlic, rosemary and sage, pepper, paprika, salt and enough olive oil in a pan, and cook everything on high heat – the pumpkin must be nicely roasted on the outside.
- In the meantime, cut the bread in slices and toast them in the oven or in a pan, adding some oil, rosemary and pepper on top.
- Once the bread and pumpkin are slightly cooled but still warm, spread a layer of cheese on each slice, top with some pumpkin and garnish with some toasted hazelnuts and a drizzle of honey.
- Enjoy your fall pumpkin bruschetta!
If you want to complete your fall menu, consider pairing this appetizer with this cozy vegan mushroom pasta.
Are you looking for other vegetarian recipes? I got you!
Recipe Card
Fall Pumpkin Bruschetta
Ingredients
- Ingredients for 10 bruschette
- ½ butternut squash
- 2 cloves of garlic
- 4 oz soft goat cheese 110 gr
- 1 crunchy whole wheat bread
- Extra virgin olive oil
- Salt
- Rosemary
- Sage
- Sweet paprika
- Pepper
- Toasted chopped hazelnuts
- Honey
Instructions
- Remove the seeds and peel from the pumpkin, then cut it in small cubes. mall cubes. Peel the garlic cloves and score the surface with shallow cuts.
- Put the pumpkin, the garlic, rosemary and sage, pepper, paprika, salt and enough olive oil in a pan, and cook everything on high heat until well roasted.
- Cut the bread in slices and toast them in the oven or in a pan, adding some oil, rosemary and pepper on top.
- Once the bread and the pumpkin are ready and still a bit warm, spread a layer of cheese on the bruschetta, top with some pumpkin and garnish with some toasted hazelnuts and a drizzle of honey. Enjoy!
May I tempt you? Here you can find other Italian classics!
FAQs
Can I veganize this recipe?
Of course! If you want to make this recipe vegan, you can use any creamy vegan cheese, but if you want you can also change the cheese for an avocado cream: just mash your ripe avocado with a fork until creamy, then add some lime juice, salt and pepper.
Can I make this recipe gluten-free?
Just use your favorite gluten free bread or corn/rice biscuits instead of bread, and you will have a delicious gluten-free pumpkin bruschetta.
Did I forget something? Don’t be shy and ask in the comments!
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