Pumpkin Bruschetta with Crispy Pumpkin Wrapped in Serrano Ham

Preheat the oven to 200 ° C (convection). Mix the pumpkin cubes, rosemary needles and olive oil and spread on a baking sheet lined with baking paper. Bake the pumpkin in the oven for about 15 minutes until golden brown; add the garlic slices and bake for another 10 minutes. Toast the bread, coat with cream cheese, spread the warm pumpkin on top and serve immediately.

Crumble the yeast in a bowl. Mix water with oil, pour over the yeast and stir until it has dissolved. Add salt and flour. Knead the ingredients extensively to form a smooth dough. Dust some flour over the dough. Cover the dough and let rise for 45 minutes.

Sprinkle a baking sheet with flour. Knead the dough again on a floured surface and cut into quarters. Shape each piece into a round loaf and place on the tray. Cover the loaves and let them rise for 30 minutes. Preheat the oven to 225 C. Cut the loaves lengthways several times with a sharp knife. Bake on the lower rail in the oven for about 30 minutes. Let cool on a wire rack.

Preheat the oven to 180 ° C lower and upper heat. Wash the Hokkaido, quarter it, remove the stones and fibers and cut the quarters into about 16 wedges. Wrap each with 2 slices of bacon. Place on a baking sheet lined with baking paper. Lightly press the garlic in the skin. Place with the pumpkin and drizzle everything with the oil, honey and lemon juice, pepper and lightly salt. Rinse off the thyme, shake it dry and sprinkle over it. Bake in the oven for about 25 minutes until golden brown.