Spiked pumpkin pie with goat cheese — Paolo Pettenuzzo

• 2 slices bread (1 cm high)
• 2 tbsp. crumbled goat cheese
• 2 tbsp. pumpkin purèe
• 1 tbsp. sweet roasted pistachios
• 1 tbsp. salted butter (for the bread)

Top temperature: 249°C
Bottom temperature: 220°C
Total time: 0.55 min
Microwave: 12
Before/After: Before
Flex: On
Food temperature: +3°C

For the purèe, cook a whole piece of violet pumpkin together with salt, pepper, fresh garlic and olive oil, sous-vide, steam at 85°C/185°F for 35 mins, then chill it down and blend it till smooth and soft.