COOKBOOK: GOURMET MENUS
RATE: ❤️❤️❤️ 👌🏻👌🏻💲
Everyone loved it! I made this as a ‘snack’ before preparing dinner but what I think I should have done is prepared a salad and had the bruschetta as our dinner meal. It was a hot night, we didn’t want anything too heavy and this meal was filling!
Who would have thought to put pumpkin on bruschetta! OMG it was delicious! I tripled the recipe and made half with blue vein cheese and the other half with cheddar. The gorgonzola has a very strong taste that some of the younger family members are not too keen with. I played it safe and made them with cheddar and they were just as delicious!
RECIPE: Easy to follow.
Easy to make. A great way to eat your pumpkin served in a different way!
RECIPE
SERVES 4
1.2kg butternut pumpkin, peeled and cubed into 1cm pieces
1 tablespoon sage leaves or dry sage
olive oil
4 thick slices of sourdough
1 clove garlic, chopped
120g gorgonzola or blue vein cheese, sliced
Place pumpkin in a pot of water, bring to boil. Boil for 10mins. Drain.
Place pumpkin on a roasting pan, with sage & garlic and drizzle with olive oil, season to taste and toss to coat.( you can fry garlic before adding to the pumpkin)
Roast at 220C for 15mins or until pumpkin is soft and beginning to brown around the edges.
Toast bread on both sides until golden. Divide pumpkin amongst toasted slices and top with cheese. Place on the oven tray and bake at 180C for 5 - 10minutes or until cheese just begins to melt and pumpkin is hot. Sprinkle pepper and salt. Serve.