I like to play this fun game with my husband’s lunch. I make recipes at home to share here and then put them in his lunch without any explanation. At some point during the day, I get a text from him asking what it is along with his thoughts. I totally did that with this pumpkin butter prosciutto toast.
The best part was that he told me how much he liked it before I even told him all the layers (just a few). Then we raced a bit to see who could eat more of the leftovers last weekend. It was super tasty and I LOVED how easy it was.
You could make these with a big salad and have a meal in less than 15 minutes!
When we were in Calgary, we had a few savory breakfast tartines that were so delicious, I almost regretted sharing them with my mom.
Of course, it was better for us to share, but the thought did cross my mind a time or two. I came home wanting to make some savory toasts and knew it had to be seasonal, so pumpkin butter was the obvious choice for a bit of sweet…
what goes well with pumpkin butter
If you’re loving the idea of this seasonal flavor but looking for pumpkin butter uses, take a walk down flavor town lane with me!
On a basic level, it’s good on buttery toast. I like ‘butters’ a bit more than jams because they aren’t quite as sweet.
But some other fun ideas are to do pumpkin butter thumbprint cookies (please send me a dozen) and a pumpkin butter grilled cheese. I even had the crazy idea of smothering cinnamon rolls with pumpkin butter in lieu of frosting. Doesn’t that sound amazing?
I don’t know if I can convince my husband to top a whole pan of cinnamon rolls with pumpkin butter, so I may just have to taste test one on my own, but I’m up for it!
If you have any leftover pumpkin puree (not butter) this season, try these pumpkin quesadillas and this simple pumpkin toast! You can make your own pumpkin puree from your leftover front porch pumpkins too!
And as for this prosciutto toast – it goes really well with pumpkin butter. You could, of course, use smoked gouda cheese (I’m not a fan of smoked flavors) or any cheese you want really.
I would suggest something with a bit of a bite since the pumpkin butter is sweet. And I encourage you not to skip the thyme (though you could use dried – just use much less) as it cuts the sweetness too!
You could also use any other jam you like here. Fig and apple butter are available year round (I especially love the fig butter from Trader Joe’s) and would be easy substitutes in this recipe.
Recently I’ve been cooking prosciutto in dinners. Usually we buy it for a charcuterie board. I had some leftover slices a few months ago and crisped it up in my pan to go on top of an otherwise vegetarian pasta dish. My husband was ecstatic.
And just last week, I added it to a bunch of sautéed veggies before making an easy stovetop frittata. I might need to share that dish soon – so easy and tasty. If you haven’t tried cooking prosciutto, I recommend giving it a go.
It cooks very quickly and you might add a bit of oil to the pan to prevent sticking. Just watch it!
If you just need every meal served on a lovely piece of toast, try this smoked salmon toast, spicy avocado toast, a tuna tartare tartine for two, beautiful radish toast, some ricotta and zucchini toast, or this ceviche toast! One loaf of bread and you’re set for the week on meals!
HOMEMADE PUMPKIN BUTTER PROSCIUTTO TOASTS
- 15 oz. can pumpkin puree
- ⅓ cup ginger ale
- ¾ cup sugar
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 4 slices hearty bread
- ¼ cup pumpkin butter
- 2 oz. prosciutto
- ¼ lb gouda cheese (smoked or regular) thinly sliced
- fresh thyme
- Combine all ingredients in a large saucepan over high heat. Bring to a boil. Reduce heat to low and let simmer for 30 minutes until thickened, stirring very frequently to avoid burning.
- Let cool completely and refrigerate until ready to use.
- Set oven or toasted oven to broil.
- Top each slice of bread w. 1 tablespoon pumpkin butter each. Divide prosciutto on top of pumpkin butter. Tops with cheese slices and fresh thyme.
- Broil toasts 8-10 minutes until cheese is bubbly and beginning to brown in places.