The bruschetta with pumpkin and caciocavallo is a perfect blend of sweetness and savoriness in one bite. The crunchiness of the toasted bread holds a soft pumpkin cooked in a pan, releasing its rich and aromatic flavor. To top it off, slices of caciocavallo gently melt over the pumpkin, adding an intense note and a contrast of textures. A simple yet refined appetizer, ideal for autumn evenings.
Here are some pumpkin-based recipes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 14 oz pumpkin
- 8 slices bread
- 8 slices caciocavallo cheese
- 1/4 onion
- to taste extra virgin olive oil
- 1 sprig rosemary
- 1 ladle water (or vegetable broth)
Tools
- 1 Frying pan
- Parchment paper
Steps for Bruschetta with Pumpkin and Caciocavallo
To prepare these delicious bruschettas, start by cleaning the pumpkin: peel it, remove the seeds and fibers, wash it, dry it carefully, and cut it into cubes of about 1/2 inch.
In a frying pan, add a couple of tablespoons of extra virgin olive oil, the finely chopped onion, and let it brown over low heat. Then, add some rosemary leaves, the pumpkin, a ladle of water (or vegetable broth), salt to taste, and cook covered for about 20 minutes.
When the pumpkin is ready, place the slices of bread on a baking tray lined with parchment paper and toast them in a preheated static oven at 356°F for 4-5 minutes.
After toasting the bread, add a bit of cooked pumpkin and a slice of caciocavallo on each piece. Place back in the oven, lower the temperature to 338°F, and bake until the caciocavallo has melted.
Your bruschetta with pumpkin and caciocavallo are ready to be served, garnished with a few rosemary leaves.
Storing Bruschetta with Pumpkin and Caciocavallo
The bruschetta can be stored in the refrigerator, in an airtight container, for up to one day. Before consuming, reheat them in the oven for a few minutes.
