Peel and wash the pumpkin and cut into cubes approximately equal in size for more even cooking.
Arrange the pumpkin on a baking sheet lined with baking paper, season with oil, salt, pepper, sugar and mint, and bake for about 2 hours at 140-150℃ in a preheated extractor fan.
Season the bread with a little oil, turn on the grill and toast in a hot oven. It only takes a few minutes (you can also toast it in a frying pan).
Assemble the bruschetta. Spread cheese on the bread, add pumpkin, honey and mint and it’s done.
Once your pumpkin confit bruschetta is complete, all you need to do is serve it.
