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Posted on October 29 2009 in category: Appetizers
Autumn Pumpkin Tureen
1 4 pound pumpkin, washed and dried
2 tbs vegetable oil
2 cloves of garlic, minced
6 oz baby Swiss Cheese, shredded
4 slices white bread toasted and crumbled or 1 ½ cup Panko bread crumbs
2 oz of mozzarella cheese, shredded
1 pt of half and half
1 tsp salt
½ tsp pepper
½ tsp nutmeg
Ginger snaps, bread rounds, celery and carrot sticks for dipping
Preheat oven to 350. Slice top of pumpkin off and save. Clean out the seeds and inside of pumpkin. Rub inside of pumpkin with garlic and oil. Place in a large roasting pan lined with aluminum foil. Alternate layers of cheeses and bread crumbs inside the pumpkin. Mix half and half with all of the spices and pour over the layers inside the pumpkin. Replace the top and bake for two hours, gently stirring the contents after and hour and a half. When finished remove top and served with ginger snaps, bread, etc.
Bay Gourmet Catering
Marian Titlestad
Sarah Clark
251.450.9051
1 4 pound pumpkin, washed and dried
2 tbs vegetable oil
2 cloves of garlic, minced
6 oz baby Swiss Cheese, shredded
4 slices white bread toasted and crumbled or 1 ½ cup Panko bread crumbs
2 oz of mozzarella cheese, shredded
1 pt of half and half
1 tsp salt
½ tsp pepper
½ tsp nutmeg
Ginger snaps, bread rounds, celery and carrot sticks for dipping
Preheat oven to 350. Slice top of pumpkin off and save. Clean out the seeds and inside of pumpkin. Rub inside of pumpkin with garlic and oil. Place in a large roasting pan lined with aluminum foil. Alternate layers of cheeses and bread crumbs inside the pumpkin. Mix half and half with all of the spices and pour over the layers inside the pumpkin. Replace the top and bake for two hours, gently stirring the contents after and hour and a half. When finished remove top and served with ginger snaps, bread, etc.
Bay Gourmet Catering
Marian Titlestad
Sarah Clark
251.450.9051
