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Pumpkin Bruschetta

Pumpkin Bruschetta


• 1 Pane Rustico Rustic Baguette
• ⅓ cup (50g) walnuts
• 2 Tablespoons unsalted butter, divided
• 1 Tablespoon extra virgin olive oil, or more as needed
• ½ lb (approx. 250g) pumpkin, peeled, seeded and diced
• Fresh rosemary
• ½ cup (60g) blue cheese, diced
• 1 Tablespoon honey
• Sea salt and freshly ground black pepper


① Heat one Tablespoon butter in a large pan on medium heat. Add in the walnuts and toast them for a few minutes, shaking the pan often, until they become slightly roasted with a nice golden color. Transfer to a plate and set aside.
② Set the pan back on the heat and melt olive oil and the remaining tablespoon of butter. When it foams, add the diced pumpkin, and sauté for about 5 minutes, tossing them regularly, until cooked through and slightly golden-brown. Sprinkle with rosemary, and season with salt and pepper. Remove from heat and set aside.
③ Put the oven grill element to 400°F (200°C).
④ Drizzle some olive oil over two thick slices of Pane Rustic Rustico Baguette and toast in the oven for about 5 minutes, or until slightly golden.
⑤ Remove from the oven and top the slices of Baguette with blue cheese, pumpkin, and honey. Place back in the oven and toast for a few more minutes, until the cheese is just starting melting.
⑥ Arrange the toasted walnut pieces on top, sprinkle with freshly ground pepper, some additional herbs, and enjoy!

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