Pumpkin, Walnut and Blue Cheese Bruschetta
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 tartines 1x
- Category: Savory
- Diet: Vegetarian
Gather up the bounty of fall with this pumpkin, walnut and blue Cheese bruschetta. This harvest-inspired dish makes a perfect appetizer or side dish to a cozy soup for a lazy weeknight dinner.
Ingredients
Scale
- 2 large slices of sourdough bread
- 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
Instructions
- 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.
- 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.
- Put the oven grill element to 400°F (200°C).
- Drizzle some olive oil over two thick slices of bread and toast in the oven for about 5 minutes, or until slightly golden.
- Remove from the oven and top the slices of bread 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.
- Arrange the toasted walnut pieces on top, sprinkle with freshly ground pepper, some additional herbs, and enjoy!
Notes
* or other herbs of your choice (thyme, basil, etc.).
© 2024 Del's cooking twist
https://www.delscookingtwist.com/pumpkin-walnut-tartine-with-blue-cheese/