adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and goat's cheese bruschetta with sage burnt butter
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate bruschetta with pumpkin, caramelized onions, and goat cheese, topped with sage butter for a delightful twist.
Ingredients:
  • 500g pumpkin
  • 36.40 gm olive oil
  • 1/2 tsp dried chilli flakes
  • 6 slices sourdough bread
  • 1 garlic clove, halved
  • 150g soft goat's cheese
  • 250g jam
  • 50g unsalted butter
  • 12 sage leaves
Instructions:
  • Preheat your oven to 180C. Lay out the pumpkin on a baking paper-lined tray, then drizzle it with 1 tablespoon of oil. Season with salt, pepper, and sprinkle with chili flakes. Roast for about 20 minutes until beautifully golden and tender.
  • Preheat a chargrill pan over high heat. Grill bread slices for 1-2 minutes on each side until lightly charred. While warm, rub both sides with garlic halves. Transfer toast to a baking tray. Spread goat’s cheese on each slice, top with caramelized onion, and sprinkle with pumpkin pieces. Bake for 2 minutes or until warmed through.
  • In a small frypan over medium heat, melt butter with 1 tablespoon oil. Add sage leaves and cook until butter is browned and sage is crisp, about 1 minute.
  • Drizzle the bruschetta with rich sage-infused burnt butter, ensuring it is served immediately for the ultimate indulgence.

Similar Recipes