Dec 7, 2014

Sunday's Recipe: Roasted pumpkin bruschetta

I mentioned last week that I’m going to share one more pumpkin recipe and here it is. It’s actually a loose variation of the autumnal salad from last week, because the pumpkin is prepared the exact same way meaning these cubes were my leftovers and I quickly assembled a bruschetta because, why not..?  It doesn't always have to be tomatoes.You can serves these as finger food appetizers or even for a lunch.

I'm not going to write down an exact recipe as you can assemble this bruschetta the way you like it.  Here's the description how to roast the pumpkin cubes in the oven.

And this is what I did afterwards: I spread a light layer of cream cheese, placed the roasted pumpkin cubes onto the bread, added some goat's cream cheese, arugula, and balsamic glaze. Mhmmmmm!

Enjoy your Sunday!

Other pumpkin recipes you might like to try:

Autumnal salad with baked pumkin
Pumpkin and apricot jam with vanilla

1 comment

A Cup of Nostalgia said...

This doesn't look like food, it looks like art!

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