Executive Chef Paul Marks shares one of his favorite recipes each month. For this one, grill your favorite item and top with extra flavor.
The pumpkin is seasoned with dark brown sugar and spiced rum before being roasted.
The syrup that forms in the baking pan is drizzled over the bread, but it is so tasty that it
could even be used over pancakes. I hope you enjoy this easy fall appetizer!
Ingredients (makes 12-14)
1 loaf ciabatta bread or good French bread, cut into ½-inch slices
1 medium sugar pumpkin
1 ¼ cup brown sugar, preferably dark
¼ cup water
¼ spiced rum, Myers' will do
½ cup cashews, roasted and lightly salted
½ cup mascarpone cheese
¼ cup olive oil
Preheat oven to 350˚ F.
Place slices of bread on a sheet pan and brush both sides with olive oil, sprinkle with a pinch of salt and bake 8 to 12 minutes, turning toasts at the halfway mark.
Cut the skin off the pumpkin, then scoop out seeds.
Cut flesh of pumpkin into half-inch dice.
In a large bowl, toss pumpkin with brown sugar, water and rum. Mix well to coat.
Place pumpkin mixture on baking sheet and bake about 30 minutes, until pumpkin is tender. Remove from oven and cool slightly.
Drizzle pieces of bread with the syrup that has formed on the sheet pan. Divide roasted pumpkin onto crostini. Sprinkle cashew pieces over crostini, top with a dollop of Mascarpone and drizzle any remaining syrup.
Goes well with a Belgian beer, such as Stella Artois.
Executive Chef: Paul Marks | email@example.com
Luna Express: 425-688-3228