Name: Cheesy Pumpkin Sourdough Toasts with Apple & Arugula-Cranberry Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 (227 g) block cheddar cheese; ¾ cup dried cranberries; 3 eggs; 3 Granny Smith apples; 1 ½ lemons; 1 ½ (398 ml) cans pure pumpkin purée; 12 slices sourdough bread; black pepper; Dijon mustard; extra virgin olive oil; honey; paprika; salt

Cheesy Pumpkin Sourdough Toasts with Apple & Arugula-Cranberry SaladCheesy Pumpkin Sourdough Toasts with Apple & Arugula-Cranberry Salad — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 (227 g) block cheddar cheese

¾ cup dried cranberries

3 eggs

3 Granny Smith apples

1 ½ lemons

1 ½ (398 ml) cans pure pumpkin purée

12 slices sourdough bread

black pepper

Dijon mustard

extra virgin olive oil

honey

paprika

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Coarsely grate cheese. Place in a medium bowl along with pumpkin, eggs, and spices, then whisk until smooth. Set aside.

Divide bread between two large baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Divide cheesy pumpkin mixture between toast slices, spreading it to the edges. Working in batches, return toast to the oven and broil until topping is golden around the edges and warmed through, 1-2 minutes. Remove from oven and set aside to cool slightly.

Meanwhile, juice lemons into a large bowl. Add oil, honey, Dijon, and salt, then whisk to combine the dressing.

Add arugula and cranberries to the bowl with the dressing, then toss to combine the salad. Set aside.

Quarter, core, and thinly slice apples.

Divide cheesy pumpkin toasts between plates and top with apple slices. Serve with salad on the side and enjoy!

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