Pumpkin and Goat's Cheese Bruschetta
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Did you know?
Pumpkin has been a staple in British autumn feasts since the Victorian era, and pairing it with tangy goat's cheese adds a modern twist.
Method
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
Slice the baguette into 8 even pieces, brush each side with a little olive oil, and toast on the tray for 5‑7 minutes until golden.
Toss the pumpkin cubes with a drizzle of olive oil, a pinch of salt and pepper, then roast on a separate tray for 20‑25 minutes until soft and caramelised.
Transfer the roasted pumpkin to a bowl, add the minced garlic and chopped sage, and mash to a chunky spread; season to taste.
Spread a generous spoonful of the pumpkin mixture onto each toasted baguette slice.
Crumble the goat's cheese over the pumpkin topping, distributing evenly.
If using, sprinkle toasted pine nuts or pumpkin seeds on top and drizzle with a little honey for a sweet finish. Serve warm.
Nutrition per serving
Approximate values, not medical advice.
