INSTRUCTIONS

1.Combine water, honey and yeast with 3 tbsp. flour and stir well, then allow to rest for 30 minutes.

2.Meanwhile, prepare the pumpkin puree. Cut the pumpkin in half. Set aside 7 oz of pumpkin for the bruschetta topping. Cut the rest into wedges and bake at 392°F on the convection setting for 15 to 30 minutes until soft. Then puree and use a kitchen scale to measure 8.8 oz of pumpkin puree.

3.Add the rest of the flour to the yeast mixture. Add the salt, olive oil and pumpkin puree and stir well to combine. Cover the mixture and allow to rest for 2 hours.

4.Turn the dough out onto a floured surface. Divide into two parts. Twist the long pieces of dough a bit to form long sticks. Dust with flour and set on a baguette pan. Allow to rest for another 30 minutes.

5.Meanwhile, preheat the oven to 482°F on the convection setting. Set an oven-safe pan filled with water on the base of the oven, then bake the baguettes for 30 minutes. The baguettes are done when they make a hollow sound when rapped with the knuckles.

6.To make the bruschetta topping, dice the pumpkin and combine with a bit of olive oil, salt and pepper, then spread on a baking sheet and bake at 392°F on the convection setting for 10 minutes. Allow to cool.

7.Mince the garlic and add to the cooled pumpkin with a bit of honey, olive oil, thyme and chopped rosemary. Allow to stand so the flavors can meld.

8.Slice the baguette. Warm the olive oil with rosemary and garlic and toast the cut baguette in the frying pan.9.Thinly slice Fiorella DI TOMINO. Top the baguette with arugula, Fiorella DI TOMINO and pumpkin bruschetta topping and serve.