Fall Pumpkin Bruschetta
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.
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!