With the fall season officially here, I have embraced the change. You all know that I absolutely adore figs but a close second is pumpkin. I do have one more fig delight that I will be sharing with all of you on Tuesday of next week. In the meantime, I am excited to share this Pumpkin Bruschetta with all of you.
One of my favorite online magazines is from Paul who produces an absolutely stunning and feast for the eyes magazine called Sweet Paul Magazine. If you have not yet had the pleasure of this mouthwatering and creative delight, then simply click here and get ready to be amazed. When I sifted through the current issue, fall 2013 I was immediately drawn to the pumpkin bruschetta. I knew this had to be incorporated into my weekly Friday Night Bites series. Of course, I wanted to put my own spin on the recipe and I added a sweet balsamic reduction along with toasted fresh sage. The results were nothing short of magnificent. If only I could sing in tune, I would shout to the rooftops with delight.
Hubby and I enjoyed this last weekend and gobbled them all up along with enjoying a wonderful glass of Cabernet Sauvignon from Michael Chiarello’s winery of the same name derivation – Chiarello Family Vineyards. Each time I go to lunch in Yountville, I make sure to veer off to Napa Style and pick up 4 or 5 bottles of Bambino Cabernet. It is a robust and rich wine full of dark fruits, spices and a hint of licorice along with being incredibly gorgeous. Trust me - you won’t be disappointed, especially if you are a lover of great cabernets. The other treasure if called the Eileen and it is a super cabernet that is a bit more strain on the pocketbook but worth every dollar. I am well stocked but I know that won’t last too long - time to take a trip to Yountville. Smile.
These little fall gems would be perfect for you next dinner party and can be served room temperature along with being made an hour ahead of time. I am sure there are numerous spins that could be created on this bruschetta – any ideas you want to share?
Makes 16 Bruschetta
4 Cup Fresh Pumpkin, remove outside skin, seeds and then cut into small dice
Baguette, 16 slices (1/2 inch thick)
¼ Cup Parmesan Cheese Shavings
3 Tablespoons Pinenuts, toasted
8 Large Fresh Sage Leaves
¾ Cup Balsamic Vinegar
Brush each slice of baguette with olive oil on each side. Lightly sprinkle salt. Preheat oven to 350 degrees. Lay all sliced on a cookie sheet. Cook for about 10 minutes or until light golden brown. Let cool.
Arrange cubes of pumpkin onto a large cookie sheet with sides. Generously sprinkle olive oil over the pumpkin and toss until well coated. Season with salt and pepper. Roast for about 30 to 35 minutes or until soft. Remove and let cool.
In a sauce pan, add the fresh sage leaves and toast until crispy. Watch carefully so they don’t burn. Let cool and break up into pieces.
In a sauce pan, add the balsamic vinegar and cook on medium until it reduces and becomes a thicken consistency similar to maple syrup. If it becomes too thick simply add a touch more to thin it out.
To assemble, spoon the pumpkin on top of the toasted bruschetta then top with the pinenuts, sage leaves and drizzle with a bit of reduced balsamic and top with a touch of the parmesan cheese and a light sprinkle of salt to enhance the flavor.