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Pumpkin bruschetta

17 Liked
 

Delicious pumpkin bruschetta

For many, autumn is probably the most beautiful season of all, because autumn is colourful, not yet too cold and delights with its variety of flavours. For many, pumpkin is the classic vegetable when it comes to bringing autumn into the kitchen. Pumpkin soup is probably the most popular, but pumpkin pasta and roast pumpkin are also becoming increasingly popular. But have you ever heard of or thought about pumpkin bruschetta? No? Then be sure to try our recipe now. The Italian classic refined with the delicious flavours of autumn!

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Most important key data

Quantity: 12 pieces

Cooking time: Approx. 5 - 8 minutes

Baking time: Approx. 5 minutes

Temperature: 190 ºC fan oven

Difficulty level: Easy

Shelf life: 2 days

Ingredients

Pumpkin | z.B. Hokkaido200 g
Water500 ml vegetable stock
Vegetable stock1/2 TSP
Onion1 pc.
Garlic clove1 pc.
Tomatoes100 g
Pumpkin seeds40 g
Olive oil1 TBSP PUMPKIN SEED OIL
Pumpkin seed oil1 TBSP

Salt, pepper to taste

Manufacture

Peel the pumpkin, remove the seeds and cut it into small, fine cubes. Pour the vegetable stock into the water, bring to the boil and add the diced pumpkin. They should now simmer for approx. 5-8 minutes so that they are cooked through but still have a slight bite.

As soon as they are done, you can sieve them and rinse them with cold water. Now you can put them in the fridge for about 15 minutes so that they can cool down further.

In the meantime, cut the onion and tomatoes into small, fine cubes. You can either crush the garlic clove or chop it very finely. Once the pumpkin cubes have cooled, you can put them in a bowl with the other ingredients and mix them together. Season the mixture with salt and pepper to taste. Then it's time to assemble.

Ingredients

Garlic clove1 pc.
Butter | softApprox. 100 g
Bread of your choice1 pc.
Herbs to taste

Press the garlic using a garlic press or chop it very finely. If you like, you can also finely chop the fresh chives or parsley.
Mix the garlic with the soft butter.
Cut the bread into slices approx. 2 cm thick and spread with the garlic butter.
Place the slices of bread in the oven for approx. 5 minutes at 190 °C fan oven. As soon as the bread is nice and crispy, you can take it out of the oven and add approx. 1 tbsp of the bruschetta mixture.
Enjoy your meal!

Storage & shelf life

Of course, bruschetta tastes best fresh. However, you can easily prepare the vegetable mix a day in advance. It will keep in the fridge for up to 2 days. We only recommend that you add the oils and spices on the day of consumption.

Nutrition declaration per 100 g

Energy value in kJ: 2038 kJ | Energy value in kcal: 490 kcal | Fat: 33 g, of which saturates: 15 g | Carbohydrates: 38 g, of which sugars: 36 g | Protein: 9 g | Salt: 0.21 g

 
Posted in: Salty recipes, Aperitif and appetizers, Cooking, Starters, Seasonal recipe ideas, Autumn & Halloween

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