Crostini with pumpkin, speck, and gorgonzola, a quick and delicious appetizer, perfect also for a tasty aperitif. The recipe is very simple and for this version, I used pumpkin hummus, which spread on toasted bread slices along with speck and gorgonzola is even more delicious. I had already told you that I’m the only one in the family who appreciates pumpkin, but with this recipe, even Francesca and Giorgia went crazy for these bruschettas. Tasty, very simple and perfect to prepare in advance, or better yet, you can prepare the pumpkin hummus in advance and assemble everything after toasting the bread slices. For a vegetarian recipe, you can omit the speck and, if you prefer a lighter crostini, you can replace the gorgonzola with crescenza or another soft cheese of your choice. However, since swimsuit season is far away, I recommend trying it as I propose here. Now, let’s head to the kitchen because the crostini with pumpkin, speck, and gorgonzola will be ready in a click!
If you are interested in other bruschetta recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 301.47 (Kcal)
- Carbohydrates 26.01 (g) of which sugars 3.54 (g)
- Proteins 12.41 (g)
- Fat 17.05 (g) of which saturated 4.59 (g)of which unsaturated 4.97 (g)
- Fibers 4.08 (g)
- Sodium 1,304.23 (mg)
Indicative values for a portion of 82 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
- 4 slices bread
- 4 slices speck
- 2.1 oz gorgonzola
- 9 3/4 oz pumpkin
- 2.1 tbsps extra virgin olive oil
- 1 clove garlic
- paprika (to taste)
- rosemary (to taste)
- 5 oz canned chickpeas
- 1 tbsp tahini
- 2 tsps lemon juice
- 1 3/4 tbsps water
- salt (to taste)
Tools
- Air fryer
- Pan
- Cutting board
- Knife
Steps
First, prepare the pumpkin hummus. Remove the seeds and fibers from the pumpkin and cut it into cubes. Transfer them into the air fryer basket and add the paprika, garlic clove, rosemary, salt, and 2 tsps of oil. Mix and cook in the air fryer at 392°F for 10 minutes, stirring the pumpkin cubes halfway through cooking.
Once the pumpkin is soft and slightly warm, transfer it to a blender. Add the lemon juice, tahini, and oil. Adjust the salt and blend for a few moments. Then gradually add the water until you achieve a smooth and homogeneous consistency. Obviously, if the cream’s consistency doesn’t require it, adding water will be unnecessary.
Lightly oil a non-stick pan and heat it very well. Place the bread slices and toast them for a few minutes on both sides. Spread the hummus onto the toasted bread slices, place the speck slices, and add some gorgonzola pieces.
The bruschettas with pumpkin, speck, and gorgonzola are ready to be served. If you prefer, you can bake them for a few minutes in the oven or air fryer to melt the cheese.
Storage and tips for crostini with pumpkin, speck, and gorgonzola
The crostini are best enjoyed immediately after preparation. You can prepare the hummus in advance and assemble all the ingredients shortly before serving.
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FAQ Questions and Answers for crostini with pumpkin, speck, and gorgonzola
What can I substitute for gorgonzola?
Instead of gorgonzola, you can use taleggio, crescenza, or another soft cheese of your choice.
