A simple and quick recipe to prepare: colorful and tasty, to serve as an appetizer. The encounter between chicory, a bit bitter, and sweet pumpkin on a slice of good homemade toasted bread. Here it is a nice bruschetta enriched with pecorino cheese and a few drops of extra old balsamic vinegar from Modena.

Enjoy your meal 😉

Ingredients (for 12 bruschette):

  • Pumpkin 300 gr
  • Chicory 300 gr
  • Extra virgin olive oil
  • Salt q.s.
  • Pecorino
  • One clove of garlic
  • 12 slises of toasted bread
  • Old balsamic vinegar from Modena


  1. Cut the pumpkin into small cubes.
  2. Sauté in a pan with a tablespoon of extra virgin olive oil, a pinch of salt and a clove of garlic for about ten minutes.
  3. Meanwhile, wash the chicory and cut it into small pieces.
  4. Add the chicory to the pumpkin and cook for another 5/7 minutes.
  5. Season to taste, discard the garlic and keep aside.
  6. Turn on the oven at 180 °C/356F grill mode.
  7. Place two tablespoons of vegetables on each slice of bread and some thin slices of pecorino cheese.
  8. Grill for about one minute, or until the cheese has melted: be careful .. do not burn everything 😉
  9. Serve with a some drops of extra old balsamic vinegar.