Appetizers

Pumpkin and Goat's Cheese Bruschetta with Sage Burnt Butter

Crispy sourdough bruschetta layered with golden roasted spiced pumpkin, creamy goat's cheese, sweet caramelized onion jam, and fragrant sage burnt butter.

Prep Time15 mins

Cook Time25 mins

Servings6 servings

DietWhole Food

Pumpkin and Goat's Cheese Bruschetta with Sage Burnt Butter

What You Need

Ingredients

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

Method & Prep

Directions

Preheat the oven to 180°C (350°F). Place the diced pumpkin on a baking paper-lined tray, drizzle with 1 tbs olive oil, season with salt and sprinkle with chilli flakes.
Roast for 20 minutes or until golden and tender with caramelized edges.
Heat a grill pan over high heat. Toast sourdough bread slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with cut garlic halves.
Place toast on a serving platter. Spread each slice generously with goat's cheese, top with caramelized onion jam, and scatter roasted pumpkin pieces on top.
Melt butter in a small saucepan over medium heat until foaming, add sage leaves and cook until crisp and butter turns nutty golden brown. Drizzle over bruschetta and serve warm.

MHC Holistic Chef's Tip

Whenever possible, source organic, pasture-raised, or locally grown ingredients. Whole, unrefined foods maximize cellular bioavailability and keep natural phytonutrients intact for optimal gut resilience.