NYT Cooking: Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It’s a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.
![bruschetta with roasted pumpkin, white cheese & arugula 2 slices of toasted breadwhite cheese [ie. ricotta, gruyere, goat] arugularoasted pumpkin*orange-ginger syrupsea salt & freshly ground pepper cover toasted bread with white cheese and roasted pumpkin. sprinkle with arugula and pour ginger syrup. season with salt and freshly ground black pepper. *orange-ginger syrup8 oz orange juice1 tsp honey 1 tbsp freshly grated ginger pour ingredients in saucepan, simmer for about 15 minutes Pumpkin Recipes, Fall Recipes, Great Recipes, Favorite Recipes, Cooking Tips](https://i.pinimg.com/236x/27/cb/98/27cb98eb2e2041f3e93bc667371f695f--white-cheese-goat-cheese.jpg)
