A simple and very tasty appetizer with ready-made bases like puff pastry, boiled pumpkin flavored with rosemary, and a touch of gorgonzola… really not bad at all these pumpkin, bacon, and blue cheese puff pastries!
The pumpkin, already boiled but also good if baked, sautéed for 5 minutes in a pan with a little olive oil, some chopped rosemary needles, and salt and pepper to flavor and quickly toss it.
The gorgonzola cheese I added together with the pumpkin, but if you prefer, you can add it just before serving these small crispy pastries and let it melt at the last moment.
The bacon, for me smoked, is a last-minute addition, and it fits perfectly…
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Let’s get into the kitchen ????????
PUMPKIN AND GORGONZOLA CANNELLONI
PUMPKIN AND SAUSAGE LASAGNA
PUMPKIN, BACON, AND BLUE CHEESE PUFF PASTRIES
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for PUMPKIN, BACON, AND BLUE CHEESE PUFF PASTRIES
- 1 package puff pastry
- 1.8 oz smoked bacon
- 7 oz pre-cooked pumpkin (or baked)
- 1 egg (to brush on the edges before cooking)
- to taste rosemary
- 1 tbsp extra virgin olive oil
- to taste gorgonzola (sweet or spicy to taste)
Tools for PUMPKIN, BACON, AND BLUE CHEESE PUFF PASTRIES
#ADV
- Baking Trays
- Knives
- Pans
FOR THE PREPARATION OF PUMPKIN, BACON, AND BLUE CHEESE PUFF PASTRIES
For these tasty pumpkin, bacon, and blue cheese puff pastries, in a small pan, fry the bacon cubes without any fat, and then set them aside, draining the fat.
If you want, you can also add a splash of wine to degrease everything… I didn’t, but it’s a nice idea!
In a new pan, put the Evo oil and the cubed pumpkin, seasoning it with chopped rosemary and adjusting with salt and pepper.
Let it cook for a few minutes, being careful not to let the preparation dry too much.
Take the puff pastry and cut out rectangles, preferably of the same size, and place everything on the baking tray.
Fill the rectangles of ready-made puff pastry with a little seasoned pumpkin, some bacon cubes, and a few small pieces of gorgonzola.
Beat the egg and with a brush, wet the edges of the pumpkin puff pastries seasoned with bacon.
Bake in a preheated oven at 392°F, letting everything brown for about 15/20 minutes or depending on your appliance.
As soon as the pastries are browned and the gorgonzola has melted, turn off the oven and let the appetizers cool down.
Serve at the table and enjoy your meal!
Annalisa
Recipe seen and modified from La cucina italiana last issue 2020
