With Pumpkin and Ginger


  • 4 slices of brioche or good bread
  • 225 g/8 oz piece of pumpkin, weighed after removing skin and seeds
  • 25–50 g/1–2 oz butter
  • 1 teaspoon grated fresh root ginger
  • salt
  • freshly ground black pepper
  • 4 small goats’ cheeses, marinated in oil


Toast the brioche or bread lightly on both sides. Cut the pumpkin into slices no more than 6 mm/¼ inch thick. Melt the butter in a pan and sauté the pumpkin gently with the ginger, and salt and pepper to taste, for 5 minutes, until tender. Arrange the pumpkin on the toasted bread. Slice the goats’ cheeses horizontally and place on the pumpkin, covering completely. Grind a little more pepper over the cheese, then grill for about 5 minutes, until nicely browned.