Baked pumpkin, with melty brie, crunchy walnuts, and a drizzle of honey that makes it irresistible. An elegant appetizer, an original side dish, or a light and refined main dish, perfect for autumn.
Did you know that pumpkin skin is edible? Just brush it well, wash and dry it before cutting!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs pumpkin
- 3.5 oz brie
- 1.4 oz walnuts
- 2 tsp honey
- to taste extra virgin olive oil
- to taste salt
- to taste rosemary
Tools
- Knife
- Cutting Board
Steps
Preheat the oven to 356°F.
Prepare the pumpkin: brush the skin well, wash and dry it. Cut the pumpkin into slices about half an inch thick to get the medallions.
Place the medallions on a baking tray lined with parchment paper, brush them with oil, add rosemary, and lightly salt and pepper them.
Bake in the oven for about 20 minutes, until the pumpkin is tender.
Add the brie in pieces on each medallion and put back in the oven for 5-7 minutes, until the cheese melts.
Remove the medallions from the oven and add the walnuts.
Drizzle with a bit of honey and, if desired, a pinch of herbs.
Serve hot as an elegant appetizer or original side dish.
Storage
In the fridge: up to 1 day in an airtight container, warming slightly before serving.
Do not freeze, as brie may lose texture.
Tips
You can substitute brie with camembert or taleggio for different variations.
For an additional crunch, lightly toast the walnuts in a pan before using.
If you prefer a sweeter taste, add a drizzle of honey directly on the pumpkin before baking.
FAQ (Frequently Asked Questions)
Is the honey necessary?
No, but it adds a sweet-savory contrast that enhances the brie and pumpkin.
Can I use frozen pumpkin?
Yes, but dry it well from excess liquid and slightly reduce the baking time.
