Grilled Pumpkin and Robiola Bruschetta

Name: Grilled Pumpkin and Robiola Bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Homemade bread 4 slices; Robiola cheese (with truffle) 6.3 oz; Prague cooked ham 3.5 oz; Mantuan pumpkin 5.25 oz; Spinach 1.67 cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4

PRESENTATION

Crostini with grilled pumpkin and robiola brings all the cozy vibes of Northern Italy right to your table. I mean, there’s just something about golden slices of rustic bread, toasted until they’re crispy around the edges, that sets the stage for a pretty awesome mix of flavors. For real. In places like Piedmont and Lombardy, folks love stacking up their bread with things that show off the season, and this pumpkin crostini recipe does exactly that.

You've got those tender pieces of grilled pumpkin that soak up just the right amount of smoky flavor, paired with robiola cheese crostini for that super creamy bite. When you use robiola al tartufo, you get this kind of intense, earthy flavor that makes the whole thing taste a little more fancy without being complicated. And the truffle? It really turns it into one of those grilled pumpkin appetizer dishes that feels a bit special, but still super approachable.

There's also this moist, savory vibe from the smoked prosciutto laid over the top—which goes so well with the sweet, slightly tangy pumpkin and the smooth cheese. Really, it’s not just about throwing stuff on bread—Italian tradition takes pride in using the best quality ingredients and letting each one shine, especially in crostini with grilled pumpkin and robiola. The combination is a total mix of sweet pumpkin, creamy robiola, and salty ham, and the bread holds up with its crispy crunch. Can't go wrong.

Folks in Northern Italy often play with seasonal crostini toppings, so you’ll find things like roasted squash, fresh truffles, or smoked meats switching in and out, depending on what’s good that month. For anyone into fall appetizer recipes or just searching for easy crostini ideas that make the most of autumn produce, this is a real crowd-pleaser. Pretty much. Whether you’re entertaining friends or just enjoying a quiet evening, serve these up with a glass of something bubbly and you’re set for a little Italian-style snack session, no travel required. Every bite is a trip to Italy’s cool, breezy north, with that classic mix of comfort and just a touch of refined flavor.

How to prepare Grilled Pumpkin and Robiola Bruschetta

To prepare the Bruschetta with grilled pumpkin and robiola, start with the pumpkin: slice it into approximately 0.2-inch 1 pieces and remove the seeds, cut them in half 2 and peel them 3.

Grill the pumpkin slices on both sides on a hot grill 4 until they are well cooked 5. Transfer the pumpkin to a bowl and season it with oil 6,

pepper, and salt 7, set it aside. Slice the bread 8 and brush it with olive oil 9.

Toast the bread on the grill until it is golden brown 10. Start assembling the bruschetta: spread a layer of approximately 1.5 oz of robiola 11 on each slice 12.