What do you do when you have leftover pumpkin? Pumpkin Bruschetta of course.
Pumpkin come in all sorts of shapes and sizes. But to be honest, whatever you are planning to do with them in the kitchen, there is a big chance you will end up with a good portion of leftover pumpkin.
So when this happens, what are you going to do?
Easy. You make pumpkin bruschetta.
This Italian antipasto is a favourite, whether that is in its classic form (topped with tomatoes) or any of the various other toppings that over time have been added to the book. With basically your imagination the limit how your bruschetta could be composed – from vegetables to ham, cured meat, cheese and fruits.
While the classic Bruschetta topped with tomatoes screams summer (and Italy), when topped with pumpkin it turns into the most delicious autumnal appetizer.
Recipe: Pumpkin Bruschetta
4 loafs of ciabatta bread
6 tablespoons olive oil
400 g pumpkin (ideally butternut or muscat)
150 g mascarpone
1 tablespoon lemon juice
100 g bacon cubes
4 thyme springs
salt and pepper
Preheat oven to 200°C.
Cut pumpkin in small dices.
Place pumpkin on a baking sheet lined with baking paper. Drizzle with 2 tablespoons of olive oil. Bake until soft, for about 15 – 20 minutes.
In a skillet, heat remaining olive oil. Fry bread until golden-brown and crispy. Take from the heat and let cool for a minute.
In a separate skillet, fry bacon cubes until slightly crispy.
Mix mascarpone with lemon juice. Lightly season with salt and pepper.
Top bread with mascarpone, bacon cubes and pumpkin. Sprinkle with thyme.