An elegant appetizer: toasted bread slices with a velvety base of Soffice di Capra cream, topped with roasted pumpkin cubes, scented with sage and enriched by the crunchiness of pumpkin seeds. A mix of autumn textures and flavors that captivates at first bite.
Cut the pumpkin into cubes, season with oil, salt, and pepper, and roast in the oven at 180°C for 20 minutes until soft and slightly caramelized.
In a blender, blend the Soffice di Capra with the milk, a pinch of salt, pepper, and nutmeg until you get a smooth, spreadable cream.
Toast the bread on a grill or in the oven until golden.
Spread the Soffice di Capra cream on the warm bread slices.
Place the roasted pumpkin cubes on each slice.
Decorate with torn 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 bruschettas only at the time of serving.
A bruschetta with autumn colors and aromas, 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 |
