Thomas Hill Organics’ Refried Pumpkin Bruschetta

PumpkinThomas Hill Organics’ Refried Pumpkin Bruschetta
With pasilla chile, morbier cheeses, pumpkin and pomegranate seeds
Serve 4

Ingredients
2 cups of roasted pumpkin flesh or any other winter squash
1 stick of butter
1 sprig of sage
1 tsp allspice
8oz of morbier cheese, cubed
The seeds of 1 pomegranate
A little handful of sunflowers sprouts
4 charred pasilla chiles, peeled, seeded and slice thinly
1 loaf of rustic bread, preferably levain
1/4 cup toasted pepitas, (pumpkin seeds)
Pumpkin seed oil (optional)      
Kosher Salt and cracked pepper to taste.

In a large, thick bottomed sauté pan, over medium-high heat, place the butter to melt. As it starts bubbling add the sprig of sage, swirl around, and add the pumpkin.  As the butter takes on beautiful caramel notes, start folding the pumpkin into it. The idea is to steam off extra moisture from the pumpkin while building a more concentrated roasted pumpkin flavor.  Adjust seasoning, salt, cracked pepper and allspice; set aside.

Preheat the oven at 350F. Slice the bread, 3/4 inch thick, and toast. Lay on a sheet pan, and start building the bruschetta: pumpkin purée first, then roasted pasillas, morbier cheese, drizzle with a little bit of olive oil and place it in the oven until cheese starts bubbling. (About 15 mins).  As it come out, adjust seasoning once more with a pinch of salt and cracked pepper, top with petitas, pumpkin seeds, sunflower sprouts and pumpkin seeds oil if using.

Voila!

Bio: Thomas Hill Organics' Chef Julie Simon was born in Paris, France. At the age of twelve, her family moved to the southwest of France where they opened a bar and restaurant. Food brought her family together to cook, eat, laugh and share stories. After embarking on a path to study Law, Julie realized that her true passion was for cooking.

Inspired by her experiences growing-up around the family kitchen and table, she arrived in California to begin her culinary career. She has worked at Windows on the Water in Morro Bay with Pandee Pearson as well as The Park Restaurant in San Luis Obispo with Meagan Loring. Julie’s enthusiasm and her creative ability for unique pairings is a perfect match for Thomas Hill Organics. Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: Good Food Builds Good Community.