Family friendly

Pumpkin bruschetta

Name: Pumpkin bruschetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 600g peeled pumpkin, cut into small pieces; 1/3 cup (80ml) extra virgin olive oil; 1 tablespoon picked rosemary leaves; 2 tablespoons verjuice; 6 thick slices woodfired bread; 1 garlic clove; 2 tablespoons chopped flat-leaf parsley leaves

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

This twist on classic bruschetta featuring roasted pumpkin makes the ideal starter or light meal.

600g peeled pumpkin, cut into small pieces
1/3 cup (80ml) extra virgin olive oil
1 tablespoon picked rosemary leaves
2 tablespoons verjuice
6 thick slices woodfired bread
1 garlic clove
2 tablespoons chopped flat-leaf parsley leaves

Method

1.

Preheat the oven to 200°C.
2.

Place the pumpkin in a bowl with half the olive oil and the rosemary, then season with sea salt and cracked pepper. Toss to combine then place on a shallow baking tray. Roast in the oven for 10-15 minutes until the pumpkin begins to colour. Deglaze the tray with verjuice and then return to oven for a further 10 minutes. Set aside to cool.
3.

Brush the bread on both sides with the remaining olive oil. Heat a chargrill pan over high heat until hot, then grill the bread on each side until golden and slightly charred. Rub one side of each slice of chargrilled bread with the garlic clove, then season with sea salt and black pepper. Toss the cool pumpkin with the parsley leaves, pile onto the warm bread and serve immediately.