Pumpkin Cheese Toast
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Toast on baguette with grilled cheese and pumpkin spice.
Ingredients for Baked Pumpkin and Cheese Toast:
For the pumpkin
- Pumpkin - 100 g
- Olive oil - 2 teaspoon
- Salt (sea salt) - 1 pinch.
- Thyme - 1 pinch.
- Rosemary - 1 pinch.
- Basil - 1 pinch.
For toast
- Baguette - 2 slice.
- Cheese curd (Hochland cream cheese) - 2 tablespoon
Optional
- Pine nuts - 1 tablespoon
- Black olives (with pit) - 6 pcs
How to cook toast with baked pumpkin and cheese step by step with photos
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For the toast you have to bake the pumpkin. Cut it into small pieces and slice thinly, about 5 cm long. Put it in a dish. Cut it so that it fits onto a baguette. Drizzle with olive oil, salt it with sea salt, and sprinkle with rosemary, thyme, and basil. You can just use Italian herbs. Put in the oven for 10-15 minutes at 180 C. Depending on your oven. I had the pumpkin baked in about 10 minutes. |
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While the pumpkin is baking, cut the slices of baguette obliquely (so they will be longer) and toast in a toaster or in a dry pan. Spread generously with cottage cheese. I'll use Hochland cream cheese. |
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Spread the baked pumpkin slices on the cheese, and fill with olives. I really like black olives with a bone. |
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Serve with a sprinkle of pine nuts. |
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Place the olives in some dish and serve too. This is in case - "You ever want to" to eat them with a side of toast. |
Salt, Spicy, Thyme, Basil, Olive Oil, Rosemary, Pumpkin, Cheese, Olives, Cream Cheese, Baguette, Pine Nuts, Starters, Sandwiches, Open Sandwich
