PUMPKIN BRUSCHETTA
Delicious roasted Hokkaido pumpkin on crispy baguette with umami Italian hot sauce, sweet pomegranate seeds and fresh basil
Ingredients
- 1/2 small Hokkaido pumpkin
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 pomegranate
- 1/2 french baguette or other bread
- 1 garlic clove
- 2-3 tablespoons Firelli hot sauce
- basil leaves
Instructions
- Preheat oven to 200 C°/ 400 F°
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Cut pumpkin in thin slices of about 4 mm and 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 25 minutes.
- Open the pomegranate and set aside about 1/3 cup of seeds for the bruschetta.
- Roll some big basil leaves together into a cigar shape and then cut them finely.
- When the pumpkin is ready and cooling, 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.
- Layer the pumpkin slices on the bread and add hot sauce.
- Sprinkle pomegranate seeds and basil and enjoy!
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