Easy, sane and autumn. I can't sell’ These bruschetta as a creative dish that I imagined in long nights of sleepless reflection, but I guarantee you that's yummy. The ingredients are among my favorites at this time and obviously combine beautifully: roasted pumpkin, sweet but spicy chilli yield, the blue cheese fudge, crunchy walnuts and chestnut honey. Are some bruschetta super, perfect with a glass of bubbles in a casual drink with friends. Is, If you make the roasted pumpkin, make it a little’ more because soon they will come more recipes tasty!
Ingredients for 4 people:
- 8 slices of homemade bread
- 600 grams of pumpkin
- salt and pepper
- fresh chilli as required
- extra virgin olive oil as required
- a piece of ginger (Optional)
- 4 cloves of garlic
- 4 bay leaves
- 150 grams of gorgonzola dolce (or spicy if you prefer)
- 50 grams of nuts shelled
- Chestnut honey as required
Preheat oven to 200 degrees, line a baking sheet with parchment paper. Wash the pumpkin, deprive it of seeds, the skin and filamentous parts and cut into small cubes. Put the pumpkin cubes in the Pan, drizzle with extra virgin olive oil, season with salt, pepper, season with pepper, ginger slices, Bay leaves and garlic and bake for 40 minutes or until the pumpkin won't be tender.
Toast the bread until crisp. Season the squash still warm with a drizzle of extra virgin olive oil and a pinch of salt and place on toasted bread. Garnish with diced gorgonzola cheese and walnuts, then topped with a drizzle of chestnut honey and serve immediately. Bon appétit!