Pumpkin Cream Bruschetta with Philadelphia: The Secret to a Thick Cream That Isn’t Watery
Is there a dish that makes you feel like a chef despite its simplicity? Yes, and it’s these Pumpkin Cream Bruschetta with Philadelphia.
The beauty of this recipe lies in its ease. The problem, however, is that cooked pumpkin retains a lot of water, and when mixed with Philadelphia, the final cream can turn out runny and difficult to spread without mushing the bruschetta.
Here’s the secret to a thick, smooth cream perfect for spreading:
Dry the Pumpkin: You must bake the pumpkin instead of boiling it. Baking at a medium temperature of 350°F concentrates the flavor and evaporates excess water.
Cold Pumpkin: After baking, it is crucial to completely cool the pumpkin puree before mixing it with Philadelphia. This helps not to ruin the cheese’s structure and ensures a stable, velvety final texture.
The crunchy bread, the velvety cream, and the crunchy touch of walnuts are an unbeatable trio. It’s proof that you don’t need big maneuvers to create unforgettable appetizers.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 220.57 (Kcal)
- Carbohydrates 16.49 (g) of which sugars 2.52 (g)
- Proteins 5.93 (g)
- Fat 14.69 (g) of which saturated 0.06 (g)of which unsaturated 0.56 (g)
- Fibers 1.47 (g)
- Sodium 317.95 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for PUMPKIN CREAM BRUSCHETTA WITH PHILADELPHIA
- 7 oz pumpkin (already cleaned)
- 4 slices rustic bread
- 3.5 oz spreadable cheese (type Philadelphia)
- 1.5 oz walnuts
- 1 sprig rosemary
- as needed extra virgin olive oil
- 1 pinch black pepper (ground)
- as needed salt
Tools
- Kitchen Scale
- Parchment Paper
- Baking Tray
- Immersion Blender
- Toaster
Preparation: PUMPKIN CREAM BRUSCHETTA WITH PHILADELPHIA
After removing the skin and seeds, cut the pumpkin into cubes. Place them on a baking tray lined with parchment paper, add a pinch of salt and a drizzle of extra virgin olive oil. Bake in a ventilated oven at 350°F for about 15 minutes, or until tender. If you prefer, you can also cook it in a pan with oil and salt.
When the pumpkin is cooked, transfer it to the immersion blender’s container, add a very small amount of water, and blend until you get a thick puree. The goal is to achieve a consistency similar to hummus, so add water only if absolutely necessary.
Meanwhile, take the slices of rustic bread and toast them on a grill, a griddle, or in the toaster until they are golden and crispy. If the slices are very large, you can cut them in half or into three parts to create crostini.
Now you’re ready to assemble your bruschetta: spread the toasted bread with a generous layer of pumpkin cream, add a few teaspoons of spreadable cheese. Garnish the top with chopped walnuts, a pinch of ground black pepper and, if desired, a sprig of rosemary and a drizzle of raw extra virgin oil. Serve immediately!
Notes on ingredients and possible substitutions
CHEESE Philadelphia adds creaminess and a fresh note, but if you prefer a stronger flavor, you can substitute it with robiola, crescenza, or even fresh goat cheese.
WALNUTS Walnuts are ideal for crunchiness, but if you don’t have them, you can use sliced almonds, hazelnuts, or pistachios.
PUMPKIN For the pumpkin, choose a sweet and firm variety, such as Delica pumpkin, which doesn’t release too much water during cooking.
Storage
This appetizer is best enjoyed freshly made, when the bread is still crunchy, and the cream is fresh. If you have leftover pumpkin cream, you can store it in an airtight container in the refrigerator for 2-3 days.
Alternatives and variations
With a salty touch: for a savory contrast, add some crispy bacon or speck on top, previously browned in a pan.
Sweet and salty: for a sweet and sour note, add fresh fig slices or a drizzle of honey over the pumpkin cream.
Nut-free variation: if you don’t like nuts, you can add toasted pumpkin seeds or sunflower seeds for a crunchy touch.
Usage and pairings
These bruschetta are perfect as an appetizer, but also as a tasty aperitif. They pair well with a fresh and aromatic white wine like a Sauvignon or Vermentino, which balances the richness of the cheese and the sweetness of the pumpkin.
Origins and history of the recipe
This recipe is a modern invention of home cooking, combining typical autumn flavors and ingredients in an original combination. It has no roots in a specific region but is inspired by the idea of traditional bruschetta, a poor dish created to avoid wasting stale bread. Its popularity is linked to its ease of preparation and the perfect combination of flavors.
The secret to a perfect cream: the texture
The real magic of this recipe lies in balancing textures. The pumpkin puree must be thick and compact to not overly moisten the toasted bread. To achieve the ideal consistency, it is crucial to add water in tiny doses when blending. A well-made cream ensures the bread stays crispy until the last bite.
FAQ (Questions and Answers)
1. Can I make the pumpkin cream in advance?
Absolutely yes. You can prepare the pumpkin cream a day in advance and store it in the refrigerator in an airtight container.
2. If I don’t have an immersion blender, what can I use?
You can use a traditional blender, but if you don’t have one, you can mash the pumpkin with a fork and mix it well with the Philadelphia. The cream will have a more rustic consistency, but it will still be delicious.
3. Does the bread have to be toasted?
Yes, toasting the bread is essential. It makes it crispy and prevents it from absorbing the cream’s moisture, keeping the bruschetta pleasant to bite.
