Bruschetta with pumpkin

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A crunchy bun with roasted pumpkin and sage on a layer of goat cheese. Sounds good right?



Preheat the oven to 200 degrees.
Cut the pumpkin cubes a little smaller if necessary and put them in a bowl. Add a dash of oil and season with salt, pepper and sage.
Divide them over the baking tray with baking paper (or a large oven dish) and bake them for about 25 minutes.
Cut the bread into slices and brush lightly with a little olive oil. Heat a griddle pan and fry the buns for 3 minutes per side until they begin to brown and crisp. You can also put them in the oven on grill setting or if your oven doesn’t have it, at 180°.
Rub the buns lightly with a clove of garlic. Spread them with goat cheese and divide a little arugula over them. Spoon some of the baked pumpkin over it and sprinkle with walnuts and drizzle a little honey over it.
Instead of a bag of pumpkin cubes, you can also use a butternut squash or a hokkaido pumpkin.
Bruschetta with pumpkin

Source: Leukerecepten by leukerecepten-nl.
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