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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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?
- 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.
- 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.
- 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!
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
- 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.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 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
Instructions
- 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.
- 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.
- Put the oven grill element to 400°F (200°C).
- Drizzle some olive oil over two thick slices of bread and toast in the oven for about 5 minutes, or until slightly golden.
- 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.
- 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.).
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.
Dustin
I think it suits me well, all the ingredients of the food I like so much I think I’ll make it right after reading this post thank you for sharing it.
Joanne T Ferguson
G’day This looks delish!
Cheers! Joanne
David
This is my absolute favorite. I’m a sucker for blue cheese.
Juliette
Une merveilleuse association ! Je suis une fan incontestée du potimarron et du bleu donc tu ne pouvais que me séduire ! J’avoue que c’est aussi un légume chouchou dans ma cuisine et que j’aurais tendance à en mette partout…
Ta tartine est super gourmande
Del
Pour moi l’association du potimarron et du bleu était une grande première et j’avoue que j’ai été conquise de suite, surtout avec les noix en plus ! C’est en outre une recette hyper facile à faire quand on a pas beaucoup de temps pour cuisiner 🙂
Claire Au Matcha
Original et surement delicieux!
claireaumatcha.blogspot.fr
Petite Cuillère
J’aime vraiment beaucoup cette tartine avec des saveurs franches que j’adore 🙂
A table les garçons !!!
Noix et bleu…je bave devant l’écran :)))
Del
À toi de jouer maintenant 🙂
Darya
J’adore cette association de saveurs ! Une tartine ultra gourmande, ni trop sucrée, ni trop salée, le croquant des noix, bref, une tartine parfaite !
Del
Il n’y a plus qu’à la préparer et la servir au dîner ce soir. De quoi faire quelques heureux !
Natly
Le potimarron et moi, c’est toute une histoire d’amour !! Mais chut… faut pas le dire à mon mari.. il l’aime pas 😉 donc, je n’en cuisine pas souvent et j’en suis très malheureuse mais ta tartine me donne la superbe idée de m’en faire pour moi toute seule !!
Merciiiiii 🙂
Bisous
Del
C’est l’avantage d’une tartine oui, tu peux en faire une potimarron, bleu et noix pour toi, et pour ton mari lui faire une tartine en remplacant le potimarron un autre légume qui lui plaît davantage, ou bien encore par des poires ! Bon appétit 🙂
Marine en cuisine
Jolie tartine ! Des goûts que j’adore !!
Del
Merci Marine ! C’est si bon d’être gourmande 😉
Anne // Miam Addict
Voilà, j’arrive à l’instant sur ton blog pour découvrir ta réalisation pour la Bataille Food et là je me dis : mais c’est un truc de fouuuuuuuuuuuuu 🙂 c’est quasiment la même tartine que la mienne !!!
Mdrrrrr !!! Franchement on aurait voulu le faire je crois que l’on n’aurait pas réussi…pure coincidence mais très belle coincidence…une magnifique tartine de saison 🙂
J’adore <3 Merci pour ta participation Del !! Une bien belle première…A bientôt sur la blogosphère!!
Je t'embrasse.
Del
Oui en effet on a fait fort sur ce coup là !! Ayant pour ma part trouvé l’inspiration sur un livre de cuisine suédoise (et en suédois d’ailleurs), je pense que l’on peut certifier que nos sources sont complètement différentes ! 😀 Et je suis entièrement d’accord avec toi (cela va sans dire!), c’est une belle tartine de saison ! Bises.
Lully
Cette recette à l’air exquise ! Que des ingrédients que j’aime !!
J’ai quand même une question .. Miam addict et toi vous vous êtes préparé ensemble ?! Vous avez la même recette 🙂
Jolie photo aussi 😉
Del
Hehe, non simple coïncidence avec Miam Addict ! Mais en cette saison, c’est pas étonnant de tomber sur ce genre d’ingrédients 🙂
Mag
J’adore cette association… Belle tartine..:)
Del
Oui je suis d’accord avec toi Mag, des ingrédients que l’on ne penserait pas forcément associer ensemble au premier abord, mais qui font une tartine bien gourmande !
Bistro de Jenna
c’est les gouts que j’aime beaucoup et j’ai gouterais bien ta tartine bien gourmande …. Merci pour ta participation 🙂
Bises
Jenna
Del
Merci à toi Jenna d’avoir instauré ce concept très convivial. C’est une belle aventure que la #BatailleFood ! Bises