Bruschetta with pumpkin, gorgonzola, nuts and honey

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!

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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!

Ada Parisi 23 November 2017 at 19:39

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

Silvia November 9, 2015 at 10:44

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

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


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