A highly elegant appetizer: toasted slices of bread with a velvety base of Soft Goat Cheese cream, topped with cubes of roasted pumpkin, scented with sage and enriched by the crunchiness of pumpkin seeds. A mix of autumnal textures and flavors that captivates at the first bite.
Cut the pumpkin into cubes, season with oil, salt, and pepper, and cook in the oven at 180°C for 20 minutes, until soft and slightly caramelized.
In a mixer, blend the Soft Goat Cheese with the milk, a pinch of salt, pepper, and nutmeg, until you obtain a smooth and spreadable cream.
Toast the bread on a grill or in the oven until golden brown.
Spread the Soft Goat Cheese cream on the warm slices of bread.
Place the cubes of roasted pumpkin on top of 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 at the time of serving.
A bruschetta with autumn colors and scents, where the goat cheese cream enhances the sweetness of roasted pumpkin, for a creamy and crunchy appetizer together!
Italy, 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 |
