Pumpkin, Walnut and Blue Cheese Bruschetta

Gather up the bounty of fall with this pumpkin, walnut and blue Cheese bruschetta. This harvest-inspired dish makes a perfect appetizer or side dish to a cozy soup for a lazy weeknight dinner.

I once discovered these roasted pumpkin tartines or bruschetta in a Swedish cookbook, back in the days I lived in Stockholm. This recipe has since become a classic in my house, and a dish I love to make when pumpkin season is here. Quick and easy to assemble, these bruschetta are loaded with hearty flavors that warm you up from the inside on a chilly day.

I prepare them from scratch with thick homemade no-knead bread slices. Then, I add all the toppings: roasted pumpkin, melting blue cheese, walnuts and a hint of honey to balance the salty flavors. Don’t forget the herbs, that bring a subtle touch to the dish.

Ingredients you need:

• Bread. Use thick slices of sourdough bread or make your own bread using this recipe.
• Pumpkin. Alternatively, you can use butternut squash. Pumpkin is used roasted, to bring up some deeper, smoky flavors to the dish.
• Walnuts. You could also use pecans, pumpkin seeds or even pine nuts for a few variants to the original recipe.
• Blue cheese. Any kind would do, and keep in mind that blue cheese tends to loose its strong flavors once melted. Alternatively, you can use goat cheese.
• Honey. I like to use raw and locally-produced honey.
• Rosemary + seasoning. Fresh rosemary together with thyme bring some subtle and refreshing flavors to the bruschetta. Oh, and don’t forget to add some freshly ground black pepper before serving!
• Olive oil. I use it to roast the pumpkin, but also to add flavor to the slices of bread.

How to make these roasted pumpkin bruschetta?

1. Start with toasting the walnuts in a pan with some butter, shaking often to prevent them from burning. As soon as they are slightly golden, remove them in a warm temperature plate.
2. Wipe the pan to reuse it. Heat the remaining butter and olive oil, and sauté the diced pumpkin on all faces until slightly golden, stirring gently from time to time.
3. Arrange the slice bread with all the toppings, season, and place in the oven until the cheese is starting to melt. And voilà!

Variations around the recipe

Tartines are quick, easy to put together, and make the perfect meal for lazy days. I also like that you can make it seasonal, using ingredients you have at hand, leftovers, or other ingredients you simply feel like eating at the moment. Here are a few variations to consider around the recipe:

• Cheese options. Replace blue cheese with feta, goat cheese, or ricotta cheese.
• Add ons. Add some mushrooms and maybe some baby spinach to make it more nourishing.
• Nuts. I used walnuts for this recipe, but feel free to play around with different kind of nuts or seeds. Among my favorite options count the pumpkin seeds, pecans, pine nuts, and sesame.

Serve it with a soup!

• Parsnip Apple Soup
• Ginger Lime Carrot Soup
• Celeriac, Parsnip and Green Apple Soup

More pumpkin & butternut squash recipes:

• Cranberry Quinoa-Stuffed Butternut Squash
• Butternut Squash Risotto with Sautéed Mushrooms
• Butternut Squash, Goat Cheese and Spinach Lasagna
• Thyme Butternut Squash Galette with Parmesan Crust

Pumpkin, Walnut and Blue Cheese Bruschetta

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 2 tartines 1x
• Category: Savory
• Diet: Vegetarian

Gather up the bounty of fall with this pumpkin, walnut and blue Cheese bruschetta. This harvest-inspired dish makes a perfect appetizer or side dish to a cozy soup for a lazy weeknight dinner.

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Ingredients

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• 2 large slices of sourdough bread
• ⅓ cup (50g) walnuts
• 2 Tablespoons unsalted butter, divided
• 1 Tablespoon extra virgin olive oil, or more as needed
• ½ lb (approx. 250g) pumpkin, peeled, seeded and diced
• Fresh rosemary*
• ½ cup (60g) blue cheese, diced
• 1 Tablespoon honey
• Sea salt and freshly ground black pepper

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Instructions

1. Heat one Tablespoon butter in a large pan on medium heat. Add in the walnuts and toast them for a few minutes, shaking the pan often, until they become slightly roasted with a nice golden color. Transfer to a plate and set aside.
2. Set the pan back on the heat and melt olive oil and the remaining tablespoon of butter. When it foams, add the diced pumpkin, and sauté for about 5 minutes, tossing them regularly, until cooked through and slightly golden-brown. Sprinkle with rosemary, and season with salt and pepper. Remove from heat and set aside.
3. Put the oven grill element to 400°F (200°C).
4. Drizzle some olive oil over two thick slices of bread and toast in the oven for about 5 minutes, or until slightly golden.
5. Remove from the oven and top the slices of bread with blue cheese, pumpkin, and honey. Place back in the oven and toast for a few more minutes, until the cheese is just starting melting.
6. Arrange the toasted walnut pieces on top, sprinkle with freshly ground pepper, some additional herbs, and enjoy!

Notes

* or other herbs of your choice (thyme, basil, etc.).

Appetizers, Cheese, Fall, Nuts, Pumpkins (Winter Squash), Quick & Easy, Savory Snacks, Thanksgiving, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Pumpkin, Walnut and Blue Cheese Bruschetta, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

Important note: This recipe has been updated to the original version with new photos and more detailed instructions. The sliced are made out of my no-knead bread recipe.