Oh how we loved it. It reminded us a bit of a good cheese fondue, but more healthful. I based it on Dorie Greenspan's recipe.
Dice and cook:
3-4 strips of bacon
Cut the top off of, and hollow out:
1 large pumpkin, about 4-5 pounds
Combine, and then fill the pumpkin with it:
the bacon
1 loaf of white artisan bread cubed and dried out in the oven.
1/2 C pinenuts
6-8 cloves garlic,
minced
3/4 C cubed cheddar
3/4 C cubed Swiss
1/2 C homemade soft cheese that I had to make when the yogurt I was trying to make curdled
1/2 C cream cheese, diced
1 C half-and-half
1 T nutmeg
salt and pepper
Bake on foil lined cookie pan for about 2 hours at 350. Serve with apple and tomato slices.
Dorie's instructions are much more detailed, so if you have questions, go see her post, linked above.
3 comments:
Yum! Would not have thought about pumpkin and bacon.
Good work
Glad you enjoyed it!
Of course, how can one go wrong with bacon, bread & cream?
Have a great weekend.
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