Bruschetta with pumpkin and gorgonzola

Bruschetta with pumpkin, gorgonzola, nuts and honey: easy and tasty

Bruschetta with pumpkin and gorgonzola, nuts and honey. Easy, sane and autumn. Of course these are not a creative dish bruschetta imagined in long insomniac reflection nights, 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. Of course you can use a sweet or spicy gorgonzola and taste change a lot. The flavor also impacts the type of pumpkin: choose one non-aqueous, that during baking concentrate the flavor becoming sweet and doughy. Among other things, pairing pumpkin and gorgonzola is wonderful and I suggest you also try my Gnocchi gorgonzola PUMPKIN.

The garlic bread with pumpkin and gorgonzola are perfect with a glass of sparkling wine during a casual drink with friends, for a buffet or as a starter. Is, If you make the roasted pumpkin, make it a little’ more because soon they will come more recipes tasty. Meanwhile, have a look at all my RECIPES WITH PUMPKIN and my BRUSCHETTE WITH EGGS AND guacamole and at BRUSCHETTE GOURMET. Have a good day!

BRUSCHETTE PUMPKIN gorgonzola, NUTS AND HONEY

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 8 slices of homemade bread
  • 600 grams of pumpkin
  • salt and pepper
  • fresh chilli, to taste
  • extra virgin olive oil, to taste
  • 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, to taste

PROCEEDINGS

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!

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4 comments

Lisa 23 November 2017 at 14:35

Hi Ada, it is thanks to these recipes I have learned to appreciate the pumpkin 🙂 thanks. A question, just really put the Bay leaves, the garlic and Ginger into the Pan along with the pumpkin because this take the perfume and flavor? Thanks!

Reply
Ada Parisi 23 November 2017 at 19:39

Hi Lisa! Of course, put in abundance and you'll see! Best wishes and thanks!

Reply
Silvia November 9, 2015 at 10:44

I don't like pumpkin, but this seems a great combination of flavors. I will try now

Reply
Ada Parisi November 9, 2015 at 14:15

Hello Silvia thanks! I really love the pumpkin (you see I guess…). You don't put too much and abound instead with other ingredients. And let me know, a hug. ADA

Reply

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