Pumpkin, Gorgonzola & Maple Toastie

Gorgonzola, Pumpkin, Maple Cured Bacon & Caramelised Onion w Maple

Makes: 4

Prep Time: 25 minutes, cook 15 minutes

Toasting Method: Toasted Sandwich Press

Bread: Sourdough – 8 medium slices

Filling Ingredients

500g                             Jap Pumpkin, peeled, seeds removed

60ml                            Olive oil, light

taste                             Salt flakes

taste                             Black pepper, ground

100g                            Gorgonzola Picante (Mauri), crumbed/grated

200g                            Monteray Jack, grated

12                                Cold smoked, Maple cured bacon slices, cooked

80g                              Caramelised onions

100g                            Butter, unsalted, softened

drizzle                         Maple syrup, good quality (page XX)

 

Additional Recipes

Caramelised onions                (pageXX)

Maple cured bacon, cooked    (pageXX)

 

Instructions

1.              Preheat the oven to 150°C and slice the pumpkin into 2cm thick pieces, you will need around eight pieces of pumpkin in total of similar size. Toss them in a bowl with the oil, salt and pepper. Place the pumpkin pieces onto a non-stick, lipped baking tray and cover tightly with foil to seal. Place the tray into the oven and cook the pumpkin for 15 – 20 minutes to just cooked. Remove the tray from the oven and remove the foil, leave to cool. The pumpkin should be just soft to the touch, not overcooked but just set.

2.              Assemble the sandwiches; mix the two cheeses together in a bowl. Lay out four slices of brioche and place some grated cheese mix followed by two pieces of cooled pumpkin onto each slice. Add three bacon slices per sandwich to each slice and then evenly distribute the caramelised onions. Top with the remaining cheese mix onto each slice and top with the remaining slices of brioche. Lightly spread butter onto the surface of the top slice of brioche and then flip the sandwich over and butter the other slice. Place in the preheated toasted sandwich press and cook until golden brown and crispy on the outside with a melted cheese interior. Remove, cut in half and serve with a drizzle of maple syrup.