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Fall Pumpkin Bruschetta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Cut the bread in slices and toast them in the oven or in a pan, adding some oil, rosemary and pepper on top.
  4. 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!