Toasted Brioche with Pumpkin Chips and Hazelnut Oil

By breadandbreakfast • November 17, 2011 • 0 Comments

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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. - breadandbreakfast

Serves 4

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.