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A fully loaded, fall-inspired toast topped with pumpkin butter, gouda cheese, sauteed apples, and toasted pecans for a perfectly savory and sweet combination.
When I think of the fall and the holiday season, pumpkin is one of the first things to come to mind. Pumpkin is THE flavor of the fall season. I’m a big fan of all things pumpkin-related. I’m also a huge fan of savory toasts. With avocado season dying down, I wanted to create a toast we can all enjoy in the fall and winter months.
Say hello to the ‘avocado toast’ of the fall season! Let’s make pumpkin butter toast the new avocado toast shall we?
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What Ingredients are Needed for Savory and Sweet Pumpkin Butter Toast?
Sourdough Bread: My favorite sourdough bread is from Wildgrain. If you don’t know what Wildgrain is, check out my review post here and get $10 off your first box with my code WALNUT10.
Pumpkin Butter: I used maple pumpkin butter from Stonewall Kitchen. Any pumpkin butter you prefer will work here. Or you can make your own from a combination of pumpkin puree, fall spices, and sugar.
Gouda Cheese: Gouda is a nice mild cheese that brings in the savory factor to this dish. Slice it up nice and thinly over the apples and it’s the perfect pairing.
Apples: A nice honeycrisp, gala, or fuji apple are the preferred apples for this recipe. A granny smith would be too sweet, so try to stick to red apples.
Pecans: Chopped and toasted.
Cinnamon: Just a touch of cinnamon sprinkled over our apples while they saute over the stove to really add in the fall flavors.
Butter: To saute our apples with.
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Naan Pesto Pizzas
- Special Toast (Cinnamon & Sugar Toast)
- Goat Cheese, Pistachio & Fig Toasties
- Cream Cheese Cracker Sandwiches
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How to Make Savory and Sweet Pumpkin Butter Toast
Step One: Preheat the oven to 350° F and line a baking sheet with parchment paper. Spread pecans evenly onto the tray. Place your 2 slices of sourdough on the tray as well. Lightly spray the bread with olive oil. Toast in the oven for 5-10 minutes*. Flipping the bread and stirring the pecans halfway through.
Step Two: Meanwhile, in a small saucepan, heat the butter until melted. Add in the sliced apples and sprinkle with cinnamon, stir, and cover. Let simmer until the apples have softened, approx.10 minutes. Remove from the heat and set aside.
Step Three: Assemble the toasts. On the toasted sourdough, spread a generous portion of pumpkin butter, layer with the simmered apples, top with sliced gouda cheese, and sprinkle with the toasted pecans.
Ratings and reviews (5)
You hooked me at pumpkin butter. I have never had it. But it looks delicious. This sounds like delicious breakfast or breakfast idea. Thanks for sharing Christine.
YUMMM! I made mine vegan, by omitting the cheese and swapping for vegan butter and this was AMAZING!
This is a such an interesting way of using pumpkin!
thank you! I love using pumpkin butter in my recipes whenever I can!
Oh my heavens!! How did you think of such a recipe? I absolutely love this combination, it's right up my street! And yes this will be my go-to toast combo for Autumn/Winter. Yum!!
yay! so happy it's up your alley - hope you enjoy :)
Perfect for any time of the day. Wildgrain is the best!