Pumpkin Bruschetta

I’m about to share a very delicious fall appetizer that you’re going to want to save or pin right away!! This was my first time making this recipe, which I served at our fall backyard party… and let me tell you- it was a major hit. Multiple people asked for the recipe, and I quickly realized I should’ve made a triple batch. It was gone in an instant! 

This pumpkin bruschetta is packed with the perfect flavor palette. It’s also pretty quick to throw together. Here’s what you’ll need:

Ingredients:
mini brioche toasts (I used these from Trader Joes)
goat cheese
honey
cinnamon roasted almonds, finely chopped
1 small pumpkin, roasted
arugula

First, begin by roasting the pumpkin. You can totally skip this step and buy pre-roasted or diced pumpkin… I just like roasting my own. Smaller pumpkin pie varieties tend to be sweeter. Begin by chopping the entire pumpkin in half. Remove the seeds and insides, followed by the rind. Proceed to dice the pumpkin into 1/4 – 1/2″ pieces. It does require a little muscle, so be careful with that giant knife! The below photos show the pumpkin prior to it going into the oven.

Once your pumpkin is diced, lightly toss it in olive oil, salt, and pepper. Spread the diced pumpkin evenly over a baking sheet and bake at 400 degrees, tossing the pumpkin every 30 minutes or so. The cooking time totally depends on the pumpkin, but mine took about 2 hours. Make sure the pieces are tender and lightly browned before removing them from the oven.

Next, arrange the brioche toasts on a serving platter. You can buy a baguette, slice, and toast it in the oven on broil if you’d prefer. I took the easy option and got these pre-made toasts from Trader Joes.

Spread, crumble, or press goat cheese onto each toast. You can do as little or as much as you’d like. I kept mine pretty hearty (I mean, who doesn’t love goat cheese?!).

Next, add the roasted pumpkin and chopped cinnamon almonds. Again, the quantity is totally to your liking. I went heavy on the pumpkin, and light on the cinnamon almonds this time around- which I think was a good ratio!

Drizzle the tiniest amount of honey over the toast for added sweetness. I just did a drop on each side.

Lastly, you’ll add the arugula. Place 3-4 pieces of baby arugula on top of each toast. Below is a pretty good view of how they stack up!

These are perfect for parties and entertaining. I’m serious when I say, next time I’m making a triple batch. They were that good. In case you’re looking for another fall recipe, I shared these delicious mini caramel apple pies last week. Bring on October and let’s continue all things fall!