I love pumpkin, as you might have gathered from the various recipes I make. I’ve prepared many recipes, both sweet and savory. Today, I’m offering you these simple stuffed slices.
The pumpkin slices rolled with cheese and speck or pumpkin roses are a simple and quick appetizer for pumpkin lovers, beautiful to see and delicious to taste.
For this autumn recipe, you only need a few ingredients: pumpkin, cheese, speck, prosciutto, oil, salt, rosemary, or other herbs—a blend of sweetness and savoriness.
They are very delicate, creamy, and tasty bites. You can stuff them with the cheese you prefer: taleggio, gorgonzola, philadelphia, scamorza—the choice is yours according to your tastes.
Now let’s see how to prepare this tasty appetizer. I made it in two different ways!
Take a look at other pumpkin recipes
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the Pumpkin Slices Rolled with Cheese and Speck
- 13 slices yellow pumpkin
- 6 tablespoons fresh spreadable cheese
- as needed speck or prosciutto (strips)
- as needed salt
- as needed extra virgin olive oil
- 1 sprig rosemary (or basil)
- as needed breadcrumbs
Tools
- 1 Muffin pan
- Oven
Preparation for the Pumpkin Slices Rolled with Cheese and Speck
Get a pumpkin, remove the inner seed part, and then slice into even thickness pieces; they must be thin so they can be rolled.
Take a muffin pan, brush the inside with oil then sprinkle with breadcrumbs, place a pumpkin piece at the bottom and then roll the pumpkin slices together forming a rosette.
Sprinkle the slices with salt, a drizzle of oil, and breadcrumbs, and transfer the pan to the oven.
Bake the rolled pumpkin slices in a preheated fan oven at 356°F (180°C) for about 15 minutes. When they are cooked and golden, take them out and gently place them on a serving plate to stuff them.
Stuff the slices with a spoonful of creamy fresh cheese, strips of speck or cooked ham, and if you like, some rosemary leaves.
Put them back in the oven for another 5 minutes or so, still at 356°F (180°C).
Remove from the oven, add sprigs of fresh rosemary or basil, and serve.
Tips and Variations
For the filling, use the cheese you like best: gorgonzola, taleggio, or others.
You can use the slices with or without the skin.
Also try Tasty Pumpkin Rolls.
Can I replace the speck?
It can be replaced with prosciutto, pancetta, or others.
What can I substitute for spreadable cheese?
With ricotta, gorgonzola, mozzarella balls, taleggio, or crescenza.
