“You ache with it all; and the more mysterious it is, the more you ache.” – Fyodor Dostoyevsky
I do feel as if Butter and Brioche has become a bit neglected of late. My life at the moment has become a new journey. A recent series of stops and starts, ups and downs, highs and lows.
A different world of self-discovery and life has opened. New experiences, people, food, health and traditions – all have presented themselves. I have truly found a new perspective and lease on life… one filled with acceptance and embracement. And it has been one amazing ride.
So dear readers, please be patient with me as I take the time to relish, re-couperate, relax in the holiday season and navigate my way around my new head-space. There may be a few more days in between posts, and a few less responses to comments, e-mails and general blog activity – but I promise that it is all temporary and worth the wait.
I’ve been craving everything orange recently. And these Roasted Pumpkin and Citrus Tartines with Whipped Thyme Goat’s Cheese seem to fit the bill. I rarely make something savoury for the blog as baking is usually on my mind, but tartines truly hold a special place in my heart – and it has been too long since I last shared a savoury recipe!
I think back to these Caramelized Pear, Brie and Honey Tartines that were created for Butter and Brioche when I first begun blogging– and how excited I was to hear and see how well received they were. I definitely have evolved as a cook and person since, and my photography style has certainly evolved… so I wanted to return with another of my much-loved tartine recipes.
Roasted Pumpkin and Citrus Tartines with Whipped Thyme Goat’s Cheese are a new favourite of mine. These tartines are simple food. Good, food that I like to eat, share and enjoy. I’m so hooked on the flavour combination.
The roasted butternut squash pumpkin goes sweet but slightly tart and caramelised in the most delicious way by the addition of a special Bitton citrus honey with sea salt, though regular honey works equally just as well. And it is balanced off beautifully when combined with the citrus juice, zest and creamy whipped thyme goat’s cheese on the toast bottoms.
Topped with bittersweet toasted walnuts and a flourish of aromatic thyme, these tartines are deliciously perfect.
Roasted Pumpkin and Citrus Tartines with Whipped Thyme Goat’s Cheese are flavoursome, wholesome and are everything I enjoy and have been recently craving. I’m sure you will enjoy them just as much as I!
- 2 cups of butternut squash, cut into 1 inch / 2.5 cm cubes
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- Zest of ½ lemon
- 2 tbsp. Bitton citrus honey with sea salt or regular honey
- 1 cup walnuts, lightly toasted and crushed
- 3.5 ounces / 100 grams goat’s cheese, at room temperature
- 2 tbsp. sour cream, at room temperature
- 2 tbsp. fresh thyme leaves
- 4 x fresh thyme sprigs
- Sea salt
- Freshly ground cracked black pepper
- Sourdough bread, 4 thick slices
- Pre-heat the oven to 350 F / 180C.
- To make the roasted citrus pumpkin, place the cubed butternut squash in a large bowl and toss with the olive oil, lemon juice, zest and honey. Season with salt and pepper and roast on a parchment lined baking tray for about 30 to 40 minutes, until soft and golden brown. When the pumpkin has cooled, toss with the toasted walnuts and set aside until ready to use.
- To make the whipped thyme goats cheese, in a stand mixer or with a hand-held blender, whip together the goat’s cheese, sour cream and thyme leaves until smooth and combined. Season to taste and set aside in the refrigerator until ready to use.
- When ready to assemble, toast off the bread slices and spread with the whipped thyme goat’s cheese. Divide the pumpkin and walnut mixture evenly over the slices of bread. Add a sprig of fresh thyme onto each tartine and season to taste. If desired, drizzle over a bit of extra honey before serving.