An elegant appetizer: toasted bread slices with a velvety base of Goat Cheese Cream, topped with roasted pumpkin cubes, scented with sage, and enriched with the crunchiness of pumpkin seeds. A mix of textures and autumn flavors that captivates at the first bite.
Cut the pumpkin into cubes, season with oil, salt, and pepper, and bake at 180°C for 20 minutes until soft and slightly caramelized.
In a mixer, blend the Goat Cheese Cream with milk, a pinch of salt, pepper, and nutmeg until you get a smooth and spreadable cream.
Toast the bread on a grill or in the oven until golden brown.
Spread the Goat Cheese Cream on the slices of warm bread.
Place the roasted pumpkin cubes on each slice.
Garnish with broken fresh sage leaves and pumpkin seeds.
Finish with a drizzle of extra virgin olive oil and a grind of black pepper.
Store the cream and pumpkin separately in the refrigerator for up to 2 days. Assemble the bruschetta only when ready to serve.
A bruschetta with autumn colors and scents, where the goat cheese cream enhances the sweetness of the roasted pumpkin, for a creamy and crunchy appetizer together!
Italia, Toscana
| Energy (kcal) | 176.37 |
| Carbohydrates (g) | 31.33 |
| of which Sugars (g) | 6.34 |
| Fat (g) | 2.83 |
| of which Saturates (g) | 1.06 |
| Protein (g) | 5.12 |
| Fiber (g) | 6.44 |
| Sale (g) | 0.37 |
