Pumpkin bruschetta is a great appetizer for any of your upcoming holiday parties! Roasted pumpkin, carmelized onions, goat cheese, cranberries, pecans, and sage piled on top of sliced baguette rounds.
After almost three years of living here, we finally ordered our first delivery pizza. A combination of not knowing how to order it, whether it would taste good, and being worried about the hefty price tag left us without delivery for far too long. I’d seen some ads for an online delivery app recently (Switzerland is usually about five years behind the US) so I decided on Sunday, after having too much fun at a Halloween party, it was our day. Greasy carbs were pretty much the only thing I could think about…and when you gotta have it, you gotta have it.
I ordered a pizza and a salad (the salad was really only so I could reach the minimum order amount) and it showed up thirty minutes later. I buzzed him in and he came right to our apartment door on the third floor, which was even better than expected. You probably have no idea how happy this simple pizza delivery made me. Let’s just say that absence really does make the heart grow fonder. Jon didn’t quite understand my enthusiasm over delivery pizza either, but that’s probably because he already has a personal food delivery service on lazy Sundays (moi).
As delicious as that pizza was (and how dangerous this new discovery might be), some things can’t be delivered to your front door step. They have to be made at home, with love.
Like these pumpkin bruschettas, inspired by my friend’s creation at last year’s Friendsgiving.
These aren’t quite easy enough for a lazy Sunday, but they are easy enough to make when you have a little more motivation…such as a holiday party.
I know your calendar is already full of them and it is probably already stressing you out. So you might as well get your recipes ready!
Better than anything that can be delivered (though that pizza sure did hit the spot).
- 4 cups // 400 grams diced pumpkin
- 1 tablespoon olive oil
- sprinkle of salt and pepper
- 2 medium onions, cut in half moon slivers
- 2 tablespoons butter or ghee
- ½ cup // 60 grams cranberries
- ¼ cup // 25 grams toasted and chopped pecans
- 4 sage leaves, chopped
- 1 baguette, sliced in rounds
- 1 small package soft goat cheese
- Preheat the oven to 400F // 200C. Line a large pan with parchment paper. Stir the diced pumpkin with olive oil, salt, and pepper. Roast the pumpkin for about 25-30 minutes until soft.
- While the pumpkin is cooking, warm the butter or ghee in a medium pan. Cook the onions on low-medium heat, stirring often to caramelize, about 30 minutes. Once done, mix the pumpkin and onions together in a bowl.
- To assemble the bruschetta, spread a thin layer of goat cheese on top of a piece of baguette. Place a spoonful of pumpkin/onion mixture on next. Then place a few cranberries and nuts on top of each. Sprinkle fresh sage on top of the whole plate of bruschetta.
- Enjoy as an appetizer at your holiday gathering!