Camembert and Pumpkin Bruschetta with Crispy Sage Burnt Butter

Camembert and Pumpkin Bruschetta with Crispy Sage Burnt Butter

Camembert and Pumpkin Bruschetta with Crispy Sage Burnt Butter

If you are looking for a delicious starter or canapé or just something to nibble on - this little number is sure to impress. Crunchy toast, creamy cheese, sweet pumpkin, earthy sage, salty butter - everything just working in unison. This little bruschetta is really simple to make and guaranteed to charm everyone who tries them. Confession time, I scoffed them in one go once the photo shoot was finished.


Course Appetizer, Brunch, Canape, Lunch, Snack
Diet Child Friendly, Gluten Free, Sugar free, Vegetarian
Servings 4
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 50 g butter
  • Small handful of sage leaves
  • 60 g cooked pumpkin mashed
  • 3 tbsp cream
  • 1 small baguette sliced thinly (allow 2-3 slices pp)
  • 1 garlic clove peeled
  • 200 g Camembert
  • 2 - 4 slices Parma ham *Opt


  • Melt butter in a small pan over medium high heat. When it starts to foam, add the sage and fry, stirring, for 1 - 2 minutes until crisp. The butter should have a nutty golden hue. Using a slotted spoon, transfer the fried sage to a paper towel. Season with salt flakes and keep the butter.
  • Gently combine the cooked mashed pumpkin and cream, set aside.
  • Place a chargrill or normal pan over med-high heat. Toast baguette slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with garlic clove.
  • Lay the slices of toasted baguette on a tray. Top each toast with your cheese of choice, followed by a 1 tsp of mashed pumpkin. Top with crispy sage leaves and drizzle with the remaining burnt butter.

Maggie's Tips

  • Any of the following cheese’s work in this recipe: Goats cheese or Brie or Delice de Bourgogne or Blue cheese
  • Gluten Free: Use GF bread
  • Instead of pumpkin use butternut squash

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