Gather up the bounty of autumn for this harvest-inspired dishes. Bruschetta is one of my favorite appetizers! This version with PUMPKIN is extra fabulous!
Get tons of inspiration in Sweet Paul Magazine:
gourmet finger salt (such as Maldon), freshly ground black pepper
8 slices of country-style bread
4 tbsp olive oil
4 oz Parmesan cheese
4 tbsp toasted pine nuts
2 tbsp white balsamic syrup
2 spring onions, finely chopped
- Cut away the rind and seeds of the pumpkin. Chop the pumpkin into cubes, then roast them in an oven at 375F until tender. Season with salt and pepper.
- Drizzle the olive oil over the slices of bread. Toast the slices in the oven for a few minutes, or until they become crispy.
- Shave the Parmesan into slices. Arrange pumpkin cubes and Parmesan on each slice of bread. Finish off with the balsamic syrup and spring onions.
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