Bruschetta with Pumpkin & Stilton Pâté. Make use of beautiful in-season pumpkin by recreating an old classic. The rich flavours will warm any cold winter night.
200g stilton, at room temperature
150g cream cheese
1 tbsp port
2 tbsp dried sage leaves, chopped
pinch freshly grated nutmeg
70g toasted walnuts, finely chopped
750g pumpkin, peeled
2-3 tbsp olive oil, plus extra
1 loaf pumpernickel rye, cut into thick slices
1-2 garlic cloves
fresh sage leaves, to garnish
Blend stilton and cream cheese. Add port, half the sage leaves and nutmeg. Season; combine. Spoon mixture onto aluminium foil. Wrap and shape into a cylinder. Chill for 20 minutes.
When cool, unwrap and roll in walnuts. Rewrap and chill until ready to serve.
Preheat oven to 180°C. Deseed pumpkin; cut into long chips. Put in a bowl and drizzle the oil on top. Add remaining dried sage; season to taste. Toss.
Lay pumpkin chips on a lined baking tray; bake for 20-25 minutes.
Toast bread in oven until golden. Rub with garlic cloves and brush with extra olive oil. Divide pumpkin among bread slices and top with a slice of stilton pâté. Place on an oven tray and bake for 5-10 minutes. Serve with fresh sage leaves.