Pumpkin with Cheese – Bread – Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small pumpkins (rondinis)
- 2 slices toast
- 200 g cheese (Gruyère or medieval Gouda), rated
- 300 g crème fraîche (with herbs) or herbal cream cheese
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the rondinis, cut off the lid and scrape out the seeds with a spoon. Cut toast bread into cubes and toast in a pan with a little butter. Preheat the oven to 180 ° C. Fill the hollowed out rondinis in layers with bread cubes, cheese and crème fraîche (or cream cheese) and season. Keep doing this until the rondinis are filled. The top layer must be crème fraîche. Put the lid back on and wrap the rondinis in aluminum foil; Bake on the bottom shelf of the oven for about 2 hours. Remove the foil and lid to serve.
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