Yield: about 12 servings


  • ½ cup hazelnuts
  • 2 cups sugar pumpkin, seeded, peeled and diced
  • Olive oil
  • Salt and pepper
  • 1 whole wheat baguette, thinly sliced on the bias
  • Soft mild cheese, such as Saint André
  • 2 tsp. fresh thyme leaves
« »
  • step 1: HideShow Images

    Preheat the oven to 375˚ F. Line a rimmed baking sheet with foil or a silicone baking mat. Place the hazelnuts on the baking sheet and roast for 10 minutes. Remove from the oven, wrap in a clean kitchen towel and let cool about 5 minutes. (The towel will trap in the steam and loosen the skins of the hazelnuts.) Keeping the towel wrapped around the hazelnuts, rub your hands over the top of the nuts, rolling them around gently. This will remove the majority of the skins. The others should come off easily when rubbed. Coarsely chop the nuts and set aside.

  • step 2: HideShow Images

    Place the pumpkin on the now empty baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Toss gently to combine. Roast until tender, about 15 minutes. Remove from the oven and mix the cubes of pumpkin with the hazelnuts.

  • step 3: HideShow Images

    Heat the broiler to high. Lightly brush the baguette slices with olive oil and place on a baking sheet (no silicone baking mats under the broiler) in a single layer. Toast just a minute or two, until browned and crisp. Remove from the oven. Spread each baguette slice with some of the cheese, top with a spoonful of the pumpkin mixture and sprinkle a few thyme leaves over the top. Serve immediately.