The pumpkin and gorgonzola crostini are tasty autumn appetizers that are simple to make.
With few ingredients and lots of flavor, they are perfect for accompanying aperitifs and for lunches and dinners with autumn flavors, very easy to prepare.
Read how to make the pumpkin and gorgonzola crostini with the easy recipe you’ll find below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 8 slices rustic bread
- 10.5 oz pumpkin (already cleaned)
- 3.5 oz gorgonzola
- 1 clove garlic
- sage
- extra virgin olive oil
- salt
- pepper
Preparation of Pumpkin and Gorgonzola Crostini
Cut the pumpkin into cubes.
Peel the garlic clove.
In a large pan, heat a drizzle of extra virgin olive oil and brown the garlic.Add the pumpkin cubes, season with salt, add a bit of sage, and let cook until the pumpkin is soft.
Place the bread slices on a baking sheet lined with parchment paper and toast them in the oven, at 390°F in grill mode for a few minutes.Remove from the oven and top with the pumpkin cubes and some pieces of gorgonzola, and put back in the oven until the gorgonzola has melted.
Remove from the oven, sprinkle with pepper to taste, and serve immediately, your pumpkin and gorgonzola crostini nice and hot.
Notes
Discover all the other appetizer recipes from Chez Bibia by clicking HERE.
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