Bruschetta with Pumpkin and Goat Cheese

Bruschetta with Pumpkin and Goat Cheese

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  • 1 small pumpkin;
  • 6 cloves of garlic;
  • 3 sprigs of sage;
  • a few tablespoons of olive oil;
  • ground chili - to taste;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 rye baguette;
  • 125 g soft goat cheese.


Remove pumpkin seeds and cut into several pieces. Crush the unpeeled garlic cloves with the flat side of a knife.

Put the pumpkin, garlic and part of the sage leaves on a baking sheet. Pour some of the oil, sprinkle with chili powder, salt and pepper and mix well.

Bake the pumpkin at a temperature of 200 ° C for 35–40 minutes until golden and soft. Remove the pumpkin from the oven and cool.

Meanwhile, cut the baguette into slices and fry in a pre-heated pan for about a minute on each side. Then rub the bread with baked garlic.

Spoon separate the pulp of the pumpkin from the skin and slightly remember the fork. Put pumpkin puree, cheese and sage leaves on slices of bread and drizzle with butter.

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