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Appetizers
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None
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Small Group
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Ingredients |
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15 inch baguette, cut into 1/2 inch slices
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5-7 lb. pumpkin, top cut off and seeds and strings scooped out
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1 1/2 cups half and half
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1 cup chicken or vegetable broth
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1/2 teaspooon nutmeg
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1 teaspoon salt, divided
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1/2 teaspoon pepper
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2 1/2 cups grated Gruyere cheese (6 oz.)
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2 1/2 cups grated Emmantal cheese (6 oz.)
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Instructions |
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Preheat overn to 400 degrees. Lightly toast bagette slices until crisp, not brown. Season inside of pumpkin with 1/2 teaspoon of salt.
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Whisk together the cream, broth, nutmeg, 1/2 teaspoon of salt, and 1/2 tsp. pepper. Layer the bread, grated cheess, and cream mixture inside pumpkin.
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Put the top on the pumpkin. Brush all over with olive oil. Bake 1 to 1 1/2 hours, until pumpkin flesh is golden and soft.
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To serve, scoop out flesh with the layers of cheesy bread.
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| Serving
Suggestions |
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This can be prepped and chilled ahead of time before baking.
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Originally Submitted
3/14/2010
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You can add this Pumpkin Fondue recipe to your own private DesktopCookbook.
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