Roasted Pumpkin Seeds with White Truffle Oil & Parmesan

0 Posted by - October 31, 2010 - Appetizer Recipes, Easy Recipe, Easy Recipes

Once the Jack-O-Lanterns have gone out, and the trick-or-treaters have passed out in a corner from a sugar over-dose its time to harvest the best part of the pumpkin… The Seeds! Our recipe this year puts a gourmet twist on a autumn classic!
To start out you need to…

Clean and dry your pumpkin seeds. Do the best you can to remove the excess pumpkin strings and guts so you just have the seeds. Dry them with a paper towel.

On a dry cutting board shred some Parmesan cheese using a Microplane Grater.

In a bowl combine the Parmesan Cheese (about 1/2 cup) with about 3 table spoons Calivirgin Olive Oil and for an added twist if you have it…

White truffle oil! About 2 tablespoons.

Toss with some grey salt until evenly mixed then transfer to a sheet pan and spread evenly. Crack some freshly ground pepper evenly over the top of the seeds. And have an oven pre-heated to 300F ready to go.

Bake for approx 35-45 mins, until golden brown.

Remove them from the oven, let cool for approx 30 mins, and enjoy!
Recipe from Tony Brueski’s The Taste

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