Bruschettas with pumpkin puree
Simple recipe for autumn bruschetta with pumpkin cream
Servings: 20 bruschetta
Const: low
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
Tip: If you can, use a piping bag to arrange the pumpkin cream on the canapés. Otherwise spread it with a knife.