Search
Close this search box.
Become a Member
Log in

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.

Ingredients

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

Directions

  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.

More Healthy Recipes

Reserve Your Seat at our Exclusive Muscle Testing Speaking Event! Limited Spots Available!
Navigation
Subscribe to Our Newsletter

Stay up to date on My Holistic Club’s newest Wellness Affiliates, promotions and news articles.

Facebook-f
Reserve Your Seat at our Exclusive Muscle Testing Speaking Event! Limited Spots Available!