Roasted Pumpkin Pecorino Bruschetta

Makes 4 Servings
serve with:
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  • 8 ounces (225g) pecorino cheese
  • 4 slices of crusty Italian bread, ¾” (19mm) thick
  • 1 cup (450g) of oven roasted pumpkin flesh, recipe below
  • cinnamon, pinch of freshly ground
  • sea salt
  • black pepper, freshly ground


Preheat the oven to Broil.

Place 4 slices of bread on a baking sheet and brush with olive oil on top side.  Lightly brown the slices under the broiler.  Remove and repeat browning other side.  Remove from oven and set aside to cool.

Thinly slice the cheese on a plate and set aside.  

When ready to serve, place the pecorino slices over the entire top of each piece of toasted bread.  Broil till bubbly.  Remove and add a spoonful of warm roasted pumpkin in the centre of each piece of bruschetta.  Plate on a bed of arugula.  Drizzle with olive oil and season with salt and fresh pepper.


Preheat the oven to 450°F/232°C.  

Cut off top off the top of the pumpkin and slice in half.  Remove the seeds and white pulp from the center of each half using a metal spoon and discard.

Place pumpkin halves on a parchment lined baking sheet, cut side down and roast for 45 - 50 minutes until fork tender.  Pulp will soften and fall away from the skin.

Remove the roasted flesh from the skin using a fork and place in a bowl.  Add 2 tablespoons (30ml) olive oil, cinnamon and season with salt and pepper.  Mix and set aside.


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