Pumpkin medallions with cheese, honey, and seeds.

So easy to make you won’t believe your eyes, so quick you won’t believe your microwave, and so delicious you won’t believe your taste buds. All it takes is a few simple ingredients — including our Biancolilla Monocultivar Extra Virgin Olive Oil — to bring to the table a rich, flavorful dish that’s perfect for the chilly days of late autumn.

Biancolilla Monocultivar Extra Virgin Olive Oil front of 16.9fl oz bottle

Ingredients

Serves:4

Imperial Metric

8 pumpkin slices, about 0.6 inch (1.5 cm) thick, about 4 oz each
4 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, divided
8 slices of Taleggio or U.S. Muenster cheese, about 1.8 oz each
Wildflower honey, to taste
Mixed seeds (such as pumpkin, sunflower, sesame), to taste
Fresh or dried rosemary, to taste

8 pumpkin slices, about 0.6 inch (1.5 cm) thick, about 120 grams each
4 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, divided
8 slices of Taleggio or U.S. Muenster cheese, about 50 grams each
Wildflower honey, to taste
Mixed seeds (such as pumpkin, sunflower, sesame), to taste
Fresh or dried rosemary, to taste

Preparation

Imperial Metric

Remove the rind from the pumpkin slices.
Pour 2 tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil into a large baking dish and brush it to lightly coat the bottom.
Arrange the pumpkin slices in the dish and brush them with the remaining 2 tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil. Microwave at 650W for 5 minutes.
Meanwhile, remove the rind from the Taleggio or U.S. Muenster cheese.
Take the dish out of the microwave. Place the cheese slices on top of the pumpkin medallions, then drizzle with a bit of honey and sprinkle with mixed seeds and rosemary.
Microwave for another minute, or until the cheese is melted.
Serve immediately.

Remove the rind from the pumpkin slices.
Pour 2 tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil into a large baking dish and brush it to lightly coat the bottom.
Arrange the pumpkin slices in the dish and brush them with the remaining 2 tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil. Microwave at 650W for 5 minutes.
Meanwhile, remove the rind from the Taleggio or U.S. Muenster cheese.
Take the dish out of the microwave. Place the cheese slices on top of the pumpkin medallions, then drizzle with a bit of honey and sprinkle with mixed seeds and rosemary.
Microwave for another minute, or until the cheese is melted.
Serve immediately.

For this recipe you need

Biancolilla Monocultivar Extra Virgin Olive Oil

More ideas for you

Pumpkin medallions with cheese, honey, and seeds.

Dinner and Lunch

Vegetarian

Air Fryer Vignoli’s Style Potato Croquettes with Truffle Cream Cheese

Dinner and Lunch

Vegetarian

Roasted Eggplant and Roasted Tomato Sauce Pasta

Dinner and Lunch

Vegetarian

Discover All Recipes

We are more than just olive oil and vinegar.

Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

Discover More

Please select your free mini bottles of Olive Oil/Vinegar