Pumpkin Bruschetta with Rosemary Infused Sea Salt

This pumpkin bruschetta is a simple fall appetizer with roasted pumpkin, toasted bread, feta, honey, peppery rocket, and Rosemary Infused Sea Salt. The pumpkin roasts until tender and lightly caramelized, then gets layered onto crisp bread with creamy, salty feta and a small drizzle of honey. Rosemary Infused Sea Salt gives the pumpkin an herbaceous finish that makes the sweet-savory toppings feel balanced. Serve it as a holiday starter, Thanksgiving appetizer, fall snack board addition, or a quick small plate with soup, salad, or roasted chicken.

Ingredients:

For the roasted pumpkin:

• 5 oz of pumpkin, chopped

• 1 tbsp of oil

• 1 tsp of Rosemary Infused Sea Salt

For the rest:

• 1 slice of bread, toasted

• ½ oz of feta cheese

• ½ tbsp of honey

• Rocket

Why Rosemary Infused Sea Salt Works in This Pumpkin Bruschetta

Rosemary Infused Sea Salt works with roasted pumpkin because rosemary’s herbal aroma balances pumpkin’s natural sweetness. The sea salt helps the pumpkin brown and keeps the honey and feta from making the bruschetta taste too sweet or heavy. It also connects the roasted vegetable, toasted bread, and creamy cheese into one savory bite. Add it before roasting, then finish lightly if needed.

Instructions:

• Place pumpkin in a baking tray and drizzle with oil

• Season with rosemary sea salt and cook for 45 minutes, at 375F

• Serve over toasted bread

• Sprinkle with feta, drizzle with honey and top with rocket

FAQ:

Q: Can I use butternut squash instead of pumpkin?

A: Yes. Butternut squash works well and has a similar sweet, roasted flavor.

Q: Can I make pumpkin bruschetta ahead?

A: Roast the pumpkin ahead, but toast and assemble the bread shortly before serving so it stays crisp.

Q: What cheese works besides feta?

A: Goat cheese, ricotta, or whipped feta can work, depending on whether you want the bruschetta tangy, creamy, or milder.