A crisp, light, portable aperitif, perfect to pair with a cozy drink or glass of wine.
Ingredients
- 1 baguette cut into 12 slices
- 2 cups diced pumpkin, about two 1-inch pieces of pumpkin
- 1 apple in cubes
- 1 Cup of cottage cheese
- Handful of fresh arugula leaves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon dried sage
- 1 teaspoon salt divided
- 1 Teaspoon black pepper divided
- 2 Tablespoons of olive oil divided
Instructions
- Preheat the oven to 350 degrees F.
- Spread the pumpkin and apple evenly on a large baking tray. Sprinkle over the cinnamon, nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper and a tablespoon of olive oil. Stir well to combine. Roast for about 20 – 25 minutes or until soft and golden brown. Remove from the oven and place in a bowl.
- Use the reserved baking sheet and place the baguette slices on the baking sheet. Drizzle the extra tablespoon of olive oil over it. Bake for about 8 minutes until crispy. Remove from the oven.
- In a small bowl, mix the cottage cheese with the sage and the remaining salt and pepper. Stir well.
- Top the bread with a spoonful of cheese, arugula leaves, pumpkin-apple mixture and a dash of balsamic reduction.
- Serve immediately.