These little pumpkin bruschetta are a taste explosion! Crispy pan-fried bread, a hint of garlic, rich and buttery roasted Hokkaido squash, sweet and tangy pomegranate seeds, aromatic basil and a spicy umami hot sauce!
What do you need for the pumpkin bruschetta?
Hokkaido pumpkin
Hokkaido works great because the skin becomes edible once roasted, so there’s no need to peel it. It also looks nice because you can layer two slices on the bread slices like a fan. You can also use butternut squash instead, just peel it first, as the skin doesn’t get as tender as Hokkaido’s.
Baguette or other bread
I like classic French baguette best, but ciabatta or a rustic sourdough also work well. For a gluten-free version, gluten-free baguette or sourdough bread works too, both increasingly available in larger supermarkets or health food stores.
Garlic
One halved garlic clove, rubbed onto the toasted bread, is enough for a subtle aroma.
Sauce
For some heat, I like to use a Calabrian chili sauce with roasted red pepper and a touch of balsamic, which pairs perfectly with the sweet pumpkin and tangy pomegranate. You could also use balsamic glaze and chili oil. You can also just use balsamic glaze if you don’t want it spicy, the sweet-and-sour flavor works just as well. BBQ sauce also works really well for this pumpkin bruschetta, by the way, if you’re after a smokier note.
Pomegranate
The sweet, juicy seeds provide the perfect contrast to the spicy sauce. Pre-packaged pomegranate seeds save time if you’re in a hurry.
Basil
Fresh basil adds an aromatic, slightly peppery note to the pumpkin bruschetta. Cut into thin strips, it spreads most evenly over the bruschetta.
How to open a pomegranate without making a huge mess
There are many ways that people have come up with, I personally open pomegranates in a bowl of water. No splashes, the arils sink to the ground and all the peely stuff floats on the surface. But if you want to explore other options, you might find this YouTube video helpful.
Pumpkin Bruschetta
Recommended Equipment
Ingredients
- 1/2 small Hokkaido pumpkin
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 3 tablespoons pomegranate arils 1/2 pomegranate
- 20 slices french baguette or other bread
- 1 garlic clove
- 2-3 tablespoons sauce balsamic glaze, hot sauce or BBQ sauce
- 5 basil leaves
Instructions
- Preheat oven to 200 C°/ 400 F°
- Now, gather all your ingredients and equipment. That makes it so much easier and more fun and you're less likely to forget anything.
- Cut pumpkin in about 40 thin slices of about 4 mm and about the size of the baguette slices and smaller, spread them out on a baking sheet lined with parchment paper.
- Apply a little olive oil on each of them with a brush and sprinkle with a little salt.
- Bake for 15 minutes or longer, depending on your oven. They are ready when they are soft and the edges are starting to crisp.
- While they are baking, open the pomegranate and set aside about 3 tablespoons of seeds for the bruschetta.
- Roll the basil leaves together into a cigar shape and then cut them finely.
- When the pumpkin is ready and cooling a bit, heat some olive oil in a pan and roast the sliced bread from both sides.
- Cut the garlic clove in half and rub it over the bread slices.
- Put the pumpkin slices on the bread and add sauce of choice: balsamic and chili oil, just balsamic, hot sauce or BBQ are my recommended options.
- Sprinkle pomegranate seeds and basil and enjoy!
Nutrition
This warm vegan starter looks amazing on any table or buffet. Find more ideas for your next party in my 12 Ideas for your Perfect Vegan Party Buffet.
