Categories: Appetizers

Ingredients

• 2 strips thick-sliced bacon, chopped
• 2 tsp minced fresh garlic
• 15 oz. can pumpkin puree
• 1/4 tsp freshly grated nutmeg
• 8 oz. mascarpone cheese
• 1 1/2 cups shredded Gruyere
• 2 tsp minced fresh sage
• 2 tsp fresh lemon juice
• Salt and black pepper to taste
• Crostini

Directions

1. Coat a 1 qt. baking dish with butter.

2. Cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate. Sweat garlic in 1 tbsp. drippings over medium heat until softened, 1 minute. Increase heat to medium-high.

3. Stir in pumpkin and nutmeg. Cook pumpkin, stirring frequently, until it dries out significantly and begins to stick to the pan, 10 minutes.

4. Off heat, stir in mascarpone until combined, then stir in Gruyere, sage, and lemon juice; season with salt and pepper. Transfer dip to prepared dish, cool to room temp, then cover with foil, and chill overnight. Wrap bacon and chill overnight.

5. Preheat oven to 400.

6. Bake dip, covered, until bubbly around the edges and hot throughout, 45 minutes. Mince bacon, then sprinkle over dip. Serve dip with crostini.

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