Camembert and Pumpkin Bruschetta with Crispy Sage Burnt Butter
Camembert and Pumpkin Bruschetta with Crispy Sage Burnt Butter
If you are looking for a delicious starter or canapé or just something to nibble on - this little number is sure to impress. Crunchy toast, creamy cheese, sweet pumpkin, earthy sage, salty butter - everything just working in unison. This little bruschetta is really simple to make and guaranteed to charm everyone who tries them. Confession time, I scoffed them in one go once the photo shoot was finished.
Serves:
4
Course Appetizer, Brunch, Canape, Lunch, Snack
Diet Child Friendly, Gluten Free, Sugar free, Vegetarian
Servings 4
Ingredients
- 50 g butter
- Small handful of sage leaves
- 60 g cooked pumpkin mashed
- 3 tbsp cream
- 1 small baguette sliced thinly (allow 2-3 slices pp)
- 1 garlic clove peeled
- 200 g Camembert
- 2 - 4 slices Parma ham *Opt
Method
- Melt butter in a small pan over medium high heat. When it starts to foam, add the sage and fry, stirring, for 1 - 2 minutes until crisp. The butter should have a nutty golden hue. Using a slotted spoon, transfer the fried sage to a paper towel. Season with salt flakes and keep the butter.
- Gently combine the cooked mashed pumpkin and cream, set aside.
- Place a chargrill or normal pan over med-high heat. Toast baguette slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with garlic clove.
- Lay the slices of toasted baguette on a tray. Top each toast with your cheese of choice, followed by a 1 tsp of mashed pumpkin. Top with crispy sage leaves and drizzle with the remaining burnt butter.
Maggie's Tips
- Any of the following cheese’s work in this recipe: Goats cheese or Brie or Delice de Bourgogne or Blue cheese
- Gluten Free: Use GF bread
- Instead of pumpkin use butternut squash
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