This fall-inspired bruschetta combines roasted pumpkin, creamy blue cheese, and crunchy walnuts for a savory-sweet appetizer that’s perfect for autumn gatherings or Halloween celebrations.
Ingredients
- 3 large slices of baguette
- 1/3 cup walnuts
- 2 Tbsp unsalted butter, divided
- 1 Tbsp olive oil, plus extra for drizzling on bread
- 1/2 lb small pumpkin, peeled, seeded, and diced
- Fresh thyme
- 1/2 cup Buttermilk Blue Crumbles
- 1 Tbsp honey
- Sea salt and freshly ground black pepper
Method
- In a large pan, heat 1 tablespoon of butter over medium heat. Add walnuts and toast for about 5 minutes until golden and fragrant. Transfer to a plate and set aside.
- In the same pan, melt the remaining butter and add olive oil. Sauté the pumpkin, stirring occasionally, until cooked through and slightly golden-brown, about 10-15 minutes. Season with salt and pepper, and remove from heat.
- Preheat oven to 400°F. Drizzle olive oil over the slices of baguette and toast in the oven for about 5 minutes, or until slightly golden.
- Remove the baguette from the oven and top with Buttermilk Blue Crumbles, sautéed pumpkin, fresh thyme, and honey. Return to the oven and toast for a few minutes until the cheese begins to melt.
- Top with toasted walnuts and serve warm.