An appetizer of great elegance: slices of toasted bread with a velvety base of Soft Goat Cheese cream, topped with roasted pumpkin cubes, scented with sage, and enriched by the crunchiness of pumpkin seeds. A mix of textures and autumn flavors that captivates at the first taste.
Cut the pumpkin into cubes, season with oil, salt, and pepper, and bake at 180°C for 20 minutes until soft and slightly caramelized.
In a mixer, blend the Soft Goat Cheese with milk, a pinch of salt, pepper, and nutmeg until you get 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 slices of warm bread.
Place the roasted pumpkin cubes on 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 bruschettas only at the time of serving.
A bruschetta with autumn colors and scents, 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 |
