Ingredients for 4 people:

4 slices of whole-wheat bread

300 g porcini mushrooms (or other mushrooms)

250 g peeled and seeded pumpkin

60 g caper and almond pesto

20 g almonds

Caper powder to taste

Shaved Parmigiano Reggiano cheese to taste

1 garlic clove

Extra virgin olive oil

Salt and pepper

Method:

Clean the mushrooms, removing the earthy part of the stem with a vegetable peeler or a small knife, then wipe them with a damp cloth, then slice them.

Cut the pumpkin into cubes, coarsely chop the almonds, pour a drizzle of oil into a pan and sauté the garlic clove without burning it. Then add the pumpkin first, and after a few minutes, the mushrooms, and cook over high heat. When almost cooked, season with salt and pepper.

Meanwhile, arrange the bread slices on a baking sheet, drizzle with oil, and toast in a preheated oven at 180°C (350°F) for about 10 minutes.

Remove from the oven and spread with the caper and almond pesto, then fill with the mushroom and pumpkin mixture, the chopped almonds, and top with the Parmesan shavings.

Reheat for 4-5 minutes, or until the cheese begins to melt.

Remove from the oven, sprinkle with the caper powder, and serve.