Let's Cook with Meg and Ted

Pumpkin, sage and gorgonzola bruschetta

abutternut pumpkin
a good bunchsage
olive oil
salt and pepper
a couple of clovesgarlic
1 loafsourdough bread
gorgonzola (or other blue) cheese

Cut the pumpkin into 1.5 cm cubes. Roughly tear up 3/4 of the sage leaves. In a baking dish, toss the pumpkin, the sage and some olive oil. Season with salt and pepper. Roast this in a moderate oven until it's tender (but not squishy) and slightly browned. I think this takes about 30 minutes, I can't remember precisely.

Slice the sourdough and toast it. Cut a clove of garlic in half and rub it on the toasted slices.

Top each of the slices of sourdough toast with a good serve of the pumpkin mixture. Attractively arrange a couple of fresh sage leaves on top of it. Cut the gorgonzola into slices about 1/2 cm thick, and put a slice on top of each bruschetta. The cheese should only cover about a third of the area of the bruschetta. Put these under the grill if you're lucky enough to have one that works, otherwise stick them in the oven. When the cheese is warm serve them immediately.

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