Antipasto / Appetizer
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.
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.
