Pumpkin Cheese Toast

Toast on baguette with grilled cheese and pumpkin spice.
Ingredients for Baked Pumpkin and Cheese Toast:
For the pumpkin
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Pumpkin
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100 g
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Olive oil
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2 teaspoon
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Salt
(sea salt)
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1 pinch.
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Thyme
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1 pinch.
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Rosemary
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1 pinch.
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Basil
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1 pinch.
For toast
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Baguette
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2 slice.
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Cheese curd
(Hochland cream cheese)
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2 tablespoon
Optional
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Pine nuts
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1 tablespoon
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Black olives
(with pit)
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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. |
Nutritional Value:
Whole Dish: |
Calories
534.7 Calories
|
Protein
13.1 g
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Fat
34.3 g
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Carbohydrates
40.4 g
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Per Serving: |
Calories 267.4 Calories |
Protein 6.6 g |
Fat 17.2 g |
Carbohydrates 20.2 g |
100g: |
Calories 172.5 Calories |
Protein 4.2 g |
Fat 11.1 g |
Carbohydrates 13 g |
Salt, Spicy, Thyme, Basil, Olive Oil, Rosemary, Pumpkin, Cheese, Olives, Cream Cheese, Baguette, Pine Nuts, Starters, Sandwiches, Open Sandwich