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Author Notes: This dish is deeply seasonal and extremly conforting. It is perfect for a holiday/weekend brunch or breakfast. Hazelnuts and pumkin are just lovely together but almonds or walnuts would work fine, too. I call for good parmigiano here, but feel free to play with other hard cheeses with a decisive flavor. - Valeria Necchio
- 8 slices of brioche bread or challah
- 1/2 kabocha squash, peeled and thinly sliced
- 4 tablespoons extra virgin olive oil
- 1 piece of parmigiano reggiano, shredded
- 1 handful of fresh rosemary
- 1 teaspoon kosher salt
- Preheat the oven to 375 and bake squash with 1 T olive oil, salt and rosemary until crispy, about 20 minutes.
- In the meantime, combine remaining olive oil and hazelnuts.
- Toast brioche.
- Assemble sandwiches by dividing pumpkin chips, parmigiano cheese and hazelnut olive oil on 4 toasted brioche slices. Cover with the other 4 slices and serve.
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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