Thursday, September 26, 2013

Pumpkin Bruschetta | Friday Night Bites



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.

(Click "Read More" below to continue post)




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?


Pumpkin Bruschetta

Makes 16 Bruschetta

4 Cup Fresh Pumpkin, remove outside skin, seeds and then cut into small dice
Baguette, 16 slices (1/2 inch thick)
Olive Oil
Salt
Pepper
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.





16 comments:

  1. Pumpkin with sage is such a heavenly match, your bruschetta look divine!

    ReplyDelete
  2. I'm finally realizing that it's time to bid farewell to summer - a lovely pumpkin bruschette would help, a lot! :D Love, love, love Sweet Paul!!

    ReplyDelete
    Replies
    1. I am now adjusting to fall and excited to cook with all of its bounty! Isn't Sweet Paul the best?

      Delete
  3. Yum! One appetizer after another---they all look so good and I'm ready for pumpkin in my bruschetta Lisa -thanks for all your lovely recipes, pinned!!

    ReplyDelete
    Replies
    1. You know me, I love appetizers! I have a few more up my sleeve! Smile.

      Delete
  4. Leave it to you to make an already appealing recipe even better. Love the way you made this recipe your own. Brilliant, Lisa. :)

    ReplyDelete
  5. What an awesome recipe! Perfect for this time of year, can't wait to try :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  6. A fantastic idea for Fall! It looks beautiful and yummy. I finally embraced that Fall was here too by baking pumpkin bread :)

    ReplyDelete
    Replies
    1. Pumpkin Bread sounds amazing! I actually made some recently too.

      Delete
  7. I'm so excited it's squash season. I can't wait to make these very fall bruschetta Lisa. Sage and pumpkin are wonderful together!

    ReplyDelete
  8. Love the fall twist to this. The sage sounds like the perfect addition

    ReplyDelete
  9. Try switching out the Parmesan for a creamy goat cheese! Had something similar at a restaurant last week, and it was lovely. Of course, you'll need to change your wine to white, maybe a nice light Chard or a Sauv Blanc! ;)

    ReplyDelete

It simply makes me smile when I receive a new comment and I look forward to hearing from you!