Roasted Pumpkin & Goat Cheese Spread with Spanish Marcona Almonds

 

It was the night before Thanksgiving and I found myself all alone – kids asleep and designated snack maker at work….so I cozied up on our (new and finally comfortable) couch about to take part in my traditional viewing of Trains, Planes & Automobiles when I thought it would be great to have a little something to eat.  We didn’t have a lot in the house, so I got creative with some leftovers.

Earlier in the day I had roasted some pumpkin for a Thanksgiving recipe and had a few chunks left over.  We also had goat cheese, a quarter loaf of rustic bread and some lovely Marcona almonds.  I decided to blend the pumpkin, goat cheese and almonds in the food processor with a scoop of cream cheese, a splash of heavy cream and some pumpkin pie spice, salt & white pepper.

It was so easy.  Spread on the toasted bread with some crushed almonds and prosciutto on top it was full of great textures which, to me, make snacking fun.

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