Pumpkin bruschetta

Name: Pumpkin bruschetta
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Switzerland
Ingredients: 200 g pumpkin (e.g. Hokkaido); 500 ml water; 0.5 tsp vegetable stock; 1 onion; 1 clove of garlic; 100 g tomatoes; 40 g pumpkin seeds; 1 tbsp olive oil; 1 tbsp pumpkin seed oil; salt and pepper to taste

Delicious pumpkin bruschetta

For many people, autumn is probably the most beautiful season of all, as it is colourful, not yet too cold, and delights with its variety of flavours. For many, the pumpkin is the classic vegetable when it comes to bringing autumn into the kitchen. Pumpkin soup is undoubtedly the most popular choice, but pumpkin pasta and roasted pumpkin are also becoming increasingly popular. But have you ever heard of – or thought of – pumpkin bruschetta? No? Then you simply must try our recipe now. This Italian classic, enhanced with the delicious flavours of autumn!

Key figures

Quantity:12 pieces

Cooking time:approx. 5–8 minutes

Baking time: approx. 5 minutes

Temperature: 190 ºC fan oven

Difficulty: Easy

Shelflife: 2 days

Ingredients

z.B. Hokkaido	200 g
Water	500 ml
Vegetable stock	1/2 tsp
onion	1
garlic clove	1
Tomatoes	100 g
Pumpkin seeds	40 g
olive oil	1 tbsp
Pumpkin seed oil	1 tbsp

Salt and pepper to taste

Manufacture

Peel the pumpkin, remove the seeds and cut it into small, fine cubes. Add the vegetable stock to the water, bring it to the boil and add the pumpkin cubes. These should now simmer for about 5–8 minutes until they are cooked through but still have a slight bite to them.

Once they’re done, you can strain them and rinse them under cold water. Now you can put them in the fridge for about 15 minutes to let them cool down further.

In the meantime, dice the onion and tomatoes into small, fine cubes as well. You can either crush the garlic clove or chop it very finely. Once the pumpkin cubes have cooled down, you can add them to a bowl along with the rest of the ingredients and mix them together. Season the mixture to taste with salt and pepper. Then it’s time to put it all together.

Ingredients

Garlic clove	1
Butter \| softened	Approx. 100 g
Bread of your choice	1
Herbs to taste

Crush the garlic using a garlic press or chop it very finely. If you like, you can also finely chop some fresh chives or parsley.
Mix the garlic with the softened butter.
Cut the bread into slices about 2 cm thick and spread the garlic butter on them.
Place the bread slices in the oven for about 5 minutes at 190 °C (fan oven). Once the bread is nice and crispy, take it out of the oven and spoon about 1 tbsp of the bruschetta mixture onto each slice.
Enjoy your meal!

Storage & Shelf life

Of course, bruschetta tastes best when fresh. However, you can easily prepare the vegetable mixture a day in advance. It will keep in the fridge for up to 2 days. We simply recommend that you add the oils and spices on the day you plan to eat it.