Main courses
Crisp rustic bread topped with creamy stracchino, sweet roasted pumpkin, herbs, and a delicate drizzle of honey. A simple, elegant Italian appetizer with warm autumn flavors. Servings 4 servings / 8 crostini
Recipe video
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
Cut the pumpkin into small cubes, about 2 cm / ¾ inch, so they roast evenly.
Place the pumpkin on the tray, add olive oil, salt, pepper, rosemary, and thyme, then toss well.
Roast for 22–28 minutes, turning once, until tender and lightly caramelized.
Meanwhile, brush the bread slices lightly with olive oil.
Toast the bread in a hot oven or skillet for 4–6 minutes, until crisp outside but still slightly tender inside.
Spread stracchino generously over each warm toast.
Spoon the roasted pumpkin over the cheese, keeping the pieces visible and rustic.
Finish with honey, toasted walnuts, and a few rosemary tips. Serve warm or at room temperature.
Dish type
Antipasto / Appetizer
Serve on a wooden board with extra herbs, a small bowl of honey, and a few toasted walnuts scattered around.
Do not over-roast the pumpkin until dry; it should stay soft and creamy inside. Toast the bread shortly before serving so the crostini remain crisp. Add the stracchino while the bread is still warm for a softer, more luxurious texture.
Time
Prep: 15 min
Cook: 30 min
Total: 45 min
Difficulty
Easy
Estimated calories
About 285 kcal per serving
