Bruschettas with pumpkin puree
I am convinced that there is no person that can say that they don't love classic tomato bruschetta! But if you fancy a change of flavour, these bruschette with pumpkin cream will surprise you in a positive way. Crunchiness and creaminess create a unique experience to enrich your starter or buffet. Next to My crispy oven-baked tofu, and my and the crispy onion rings or these vegan blinis, these bruschettas are definitely among my favourite finger foods.
Why you'll love this smoked tofu recipe
This recipe for bruschetta with pumpkin puree is the perfect dish for brunch or an aperitif with family or friends. The crunchy, toasted bruschetta goes perfectly with the velvety pumpkin cream, enriched with a touch of vegan cheese and flavoured with salt and pepper.
To complete the dish, the freshness of the chopped parsley and the sweetness of the pomegranate seeds create a pleasant flavour contrast.
Here are all the ingredients you will need for your pumpkin bruschetta
- 4 tablespoons pumpkin pulp (prepared from a whole pumpkin or already cut up)
- 2 tablespoons of vegan cream cheese
- Salt and pepper to taste
- Fresh bread
- Olive oil to taste for toasting the bread in the oven
- Grains of pomegranate to garnish and for contrast
- Chopped parsley for decoration
Preparation (step-by-step)
1. Turn on the oven
Preheat the oven to 230°C (350°F).
2. Prepare the pumpkin and bake
Take a whole or already cut pumpkin, wash it and poke holes in the skin with a fork if it is whole. Place the pumpkin on a baking tray and bake it for about 1 hour or until soft.
4. Remove the pulp
Let the pumpkin cool, cut it in half and remove the seeds. With a spoon scoop out all the pumpkin pulp and place it in a bowl.
6. Season the pumpkin pulp
Add the vegan cream cheese to the pumpkin pulp and mix well. Add salt and pepper if necessary.
8. Prepare bread for bruschettas
Cut fresh bread into slices and brush each slice with olive oil. Toast the bread slices in the oven at 120°C for 15-20 minutes.
10. Put the pumpkin cream on bread
Put the pumpkin cream in a piping bag and spread it on the toasted bread slices. Don't worry if you don't have a sac-à-poche, you can use a simple teaspoon or knife to place the pumpkin cream on the bruschetta.
11. Garnish
Sprinkle chopped parsley and pomegranate seeds on the bruschetta.
12. Serve
Serve the bruschettas warm or at room temperature.
Storage tips
You can store bruschetta with pumpkin cream in the refrigerator for 2-3 days. However, we recommend enjoying them fresh to best appreciate their crunchiness and texture. The pumpkin cream can also be stored for 3-5 days if refrigerated.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Bruschettas with pumpkin puree
Ingredients
- 4 Tbsp pumpkin pulp
- 2 Tbsp vegan cream cheese
- 1 fresh bread
- as needed salt & pepper
- as needed Olive oil for toasting bread in the oven
Instructions
How to obtain pumpkin pulp
- Simply turn on the oven to 230°C on static function. Then take a whole or already cut pumpkin. Wash the pumpkin if necessary and if it is whole also make holes on the outside with the help of a fork.
- Place the pumpkin on a baking sheet and place in the oven. Bake the pumpkin for about 1 hour or until soft by poking a fork in it.
- Then let the pumpkin cool, cut it in half and remove the seeds. Using a spoon, then scoop out all the pulp, which can now be used in your recipe.
To prepare the bruschetta
- Mix the pumpkin pulp and vegan cream cheese in a bowl. Add salt and pepper if desired.
- Meanwhile, cut and toast your bread slices (in the oven or in a frying pan). Simply drizzle each slice with olive oil and bake in the oven at 120°C for 15-20 minutes.
- Put the pumpkin cream in a piping bag and press it by moving it backwards and forwards on the bruschetta.
- Finely chop the parsley and sprinkle on the canapés. Then add pomegranate seeds for a touch of colour and flavour contrast.
Notes
I so hope you enjoyed the recipe! See you soon
