Description
A delicious autumn-inspired bruschetta featuring roasted pumpkin and crispy sage leaves on toasted baguette slices, perfect for entertaining or as an elegant appetizer.
Ingredients
Scale
- 1 loaf crusty baguette, sliced 1/2-inch thick
- 2 cups roasted pumpkin
- 8 fresh sage leaves, chopped
- 3 tablespoons extra virgin olive oil
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Prepare oven: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in single layer
- Roast pumpkin: Toss pumpkin with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender
- Sauté sage: Heat remaining olive oil in small skillet. Sauté chopped sage for 2 minutes until fragrant
- Make mixture: Combine roasted pumpkin, sautéed sage, and half the Parmesan. Mash until creamy but textured
- Assemble: Spoon pumpkin mixture generously onto toasted baguette slices. Sprinkle with remaining Parmesan
- Final bake: Bake assembled bruschetta for 5-7 minutes until cheese melts and tops are golden brown
Notes
- Toast bread slices lightly before adding toppings to prevent soggy bottoms and ensure crispy texture
- Don’t over-mash the pumpkin mixture – leave some texture for more interesting mouthfeel and visual appeal
- Use day-old bread for better structure that won’t fall apart under the weight of toppings
- Pumpkin mixture can be prepared 2 days in advance and stored refrigerated, but assemble bruschetta just before serving
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 145 calories
- Sugar: 3g
- Sodium: 285mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg
Keywords: pumpkin sage bruschetta, autumn appetizer, roasted pumpkin, sage recipe, Italian bruschetta, fall entertaining