Pumpkin Bruschetta
These vegan and vegetarian pumpkin bruschetta are loaded with buttery roasted Hokkaido squash, tangy pomegranate, basil and balsamic sauce.
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
Calories: 111kcalCarbohydrates: 19gProtein: 3gFat: 2gFiber: 1gSugar: 3g
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