Roasted Pumpkin Bruschetta
This roasted pumpkin bruschetta is a fall twist on the classic Italian bruschetta - A warm appetizer, perfect for your holiday table.
Serving: 6
Calories: 119kcal
Ingredients
- 6 slices ciabatta or sordough bread
- 300 g pumpkin, peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 1 teaspoon chili flakes, optional
- 1 sprig of thyme, teared
- 250 g ricotta cheese
- 1 tablespoon sage leaves, finely chopped
- rocket leaves, handful
- 4 tablespoon homemade cranberry sauce
- Sea salt flakes and freshly cracked black pepper
Instructions
- Preheat oven to 220°C/420℉ and line the oven tray with baking paper.
- In a large bowl mix together pumpkin cubes, olive oil, minced shallot, chilli flakes, and thyme leaves. Season to taste and transfer onto the prepared oven tray.
- Roast for 20 minutes or until the pumpkin is cooked through.
- Meanwhile, in a small bowl, mix together the ricotta with freshly chopped sage leaves. Season to taste and refrigerate until ready to use.
- Grill the bread slices until golden and crunchy, about 2 minutes on each side.
- Once the pumpkin is ready, assemble the bruschetta.
- Spread a spoonful of prepared ricotta over each slice, sprinkle few rocket leaves over, then add a spoonful of roasted pumpkin on top.
- Drizzle some cranberry sauce over the top of each bruschetta, season with freshly cracked black pepper & sea salt flakes, and serve immediately.
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Nutrition
Calories: 119kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4543IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.