My friend, today I bring you a recipe that smells of autumn and pampers the palate: crostini with pumpkin, gorgonzola, and walnuts 🧡.
They are simple to prepare, but have a rich and enveloping taste that conquers at the first bite. If you’re looking for autumn recipes with pumpkin, this is perfect for you!
The base is the classic rustic bread, preferably slightly toasted in the oven or on a cast iron skillet to become crunchy and ready to embrace an irresistible mix of flavors. The diced pumpkin, cooked with a drizzle of oil and onion, becomes sweet and soft, while the creamy gorgonzola adds that decisive and enveloping note that perfectly matches the sweetness of the pumpkin. Then there are the chopped walnuts, which add crunchiness and a rustic touch that makes these crostini truly special.
This is one of my favorite quick pumpkin recipes: few ingredients, zero stress, and a restaurant-worthy result. Ideal for a fall aperitif, a dinner with friends, or even as an appetizer for the holidays. If you love recipes with gorgonzola, you will fall in love with this combination with pumpkin and walnuts.
The pumpkin and gorgonzola crostini are also a great idea for those looking for tasty vegetarian appetizers, easy gourmet crostini, or ideas for using pumpkin in the kitchen in an original way.
In short, a simple yet full of character recipe.
Try it and let me know: these autumn crostini with walnuts and gorgonzola are a real treat! 🍂
Also try:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, All seasons
Ingredients
- 5.3 oz pumpkin
- 2.5 oz gorgonzola
- 1.4 oz walnuts
- sage
- to taste salt
- 1 shallot
- to taste extra virgin olive oil
- 2 slices of rustic bread
Tools
- 1 Grill Pan grill pan
- 1 Cutting Board cutting board
- 1 Oven oven electrolux
Steps
Preparing the crostini with pumpkin, gorgonzola, and walnuts is simple: cut slices of rustic bread and toast them, either in the oven or on a cast iron grill pan, on both sides.
Meanwhile, cook the finely chopped shallot in a pan with a drizzle of oil.
Clean the pumpkin, removing the skin and its internal filaments, and dice it evenly.
Add it to the shallot and cook it with a few sage leaves.
If necessary, add a little water and adjust the salt.
Spread the toasted bread slices with gorgonzola, pumpkin cubes, and some walnuts.
The crostini with pumpkin, gorgonzola, and walnuts are ready!
