Pumpkin-Parmesan Toasts with Herb Pesto Recipe

Name: Pumpkin-Parmesan Toasts with Herb Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf 7-grain breadcrusts trimmed, bread sliced 1/3 inch thick and cut into thirty 3-by-1 1/2 -inch rectangles; 1/4 cup walnuts; 1 1/2 cups plus 2 tablespoons freshly grated Parmesan cheese; 1 cup canned unsweetened pumpkin puree; 1 teaspoon ground cumin; Salt and freshly ground pepper; 1 cup flat-leaf parsley leaves; 1 cup (loosely packed) cilantro leaves; 1/2 cup pure olive oil; 2 tablespoons dill sprigs; 1/4 teaspoon cayenne pepper

Servings: persons

1 loaf 7-grain breadcrusts trimmed, bread sliced 1/3 inch thick and cut into thirty 3-by-1 1/2 -inch rectangles
1/4 cup walnuts
1 1/2 cups plus 2 tablespoons freshly grated Parmesan cheese
1 cup canned unsweetened pumpkin puree
1 teaspoon ground cumin
Salt and freshly ground pepper
1 cup flat-leaf parsley leaves
1 cup (loosely packed) cilantro leaves
1/2 cup pure olive oil
2 tablespoons dill sprigs
1/4 teaspoon cayenne pepper

1
Preheat the oven to 400.
2
On a baking sheet, toast the bread for about 12 minutes, or until lightly browned.
3
Let cool.
4
In a cake pan, toast the walnuts for 3 to 4 minutes, or until browned.
5
Let cool.
6
Preheat the broiler.
7
In a medium bowl, combine 1 cup of the Parmesan with the pumpkin puree and 1/2 teaspoon of the cumin.
8
Season with salt and pepper.
9
In a food processor, pulse 1/2 cup of the Parmesan, the parsley, cilantro, oil, dill and walnuts until minced.
10
Add the cayenne and the remaining 1/2 teaspoon of cumin and season with salt and pepper.
11
Spread each toast with 1 heaping teaspoon of the pesto and top with 1 1/2 heaping teaspoons of the pumpkin mixture.
12
Arrange the toasts on a baking sheet and sprinkle with the remaining 2 tablespoons of Parmesan.
13
Broil for 1 to 2 minutes, or until lightly browned on top.
14
Serve warm or at room temperature.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf 7-grain breadcrusts trimmed, bread sliced 1/3 inch thick and cut into thirty 3-by-1 1/2 -inch rectangles, 1/4 cup walnuts, 1 1/2 cups plus 2 tablespoons freshly grated Parmesan cheese, 1 cup canned unsweetened pumpkin puree, and more.

Yes, Pumpkin-Parmesan Toasts with Herb Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Parmesan Toasts with Herb Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions