Pumpkin and Goat’s Cheese Bruschetta with Sage Burnt Butter

Re-invent traditional bruschetta and serve up this tasty pumpkin, caramelised onion and goat’s cheese starter drizzled with sage butter.


1/2 butternut pumpkin (500g), peeled, cut into 1.5cm pieces
2 tablespoons olive oil
1/2 teaspoon dried chilli flakes
6 slices sourdough bread
1 garlic clove, halved
150g soft goat’s cheese
3/4 cup (250g) caramelised onion jam
50g unsalted butter
12 sage leaves


  1. Preheat the oven to 180C. Place the pumpkin on a baking paper-lined baking tray and drizzle with 1 tbs oil, season and sprinkle with chilli flakes. Roast for 20 minutes or until golden and tender.
  2. Heat a chargrill pan over high heat. Toast bread slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with garlic halves. Place toast on a baking tray. Spread each slice with goat’s cheese, top with caramelised onion and scatter with pumpkin pieces.
  3. Bake for 2 minutes or until warmed through.