Pumpkin bruschetta

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Pumpkin-bruschetta This vegetarian fare makes a delicious brunch, lunch or light dinner. Serves 3-6 people.


3 cups chopped pumpkin
1 red capsicum (bell pepper), chopped
½ red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
Sour dough bread
Extra olive oil
Feta, cut into pieces
Fresh basil leaves, or rocket

1. Preheat oven to 250 degrees C (480 degrees F).

2. Toss the pumpkin, capsicum and onion with the olive oil, balsamic vinegar and salt and pepper. Place on baking tray and bake for 20 minutes. The pumpkin should still be a little firm.

3. Slice the sour dough bread and brush with olive oil on both sides. Place under the grill until lightly toasted. Remove from oven and rub with garlic cloves.

4. Spoon roasted pumpkin mix and feta pieces onto bread. Top with pesto and fresh basil leaves or rocket. Add salt and pepper if desired.

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