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Pumpkin Bruschetta

Yields4 ServingsTotal Time45 mins

A great autumn recipe! It’s very easy to make and pumpkin contains many beneficial vitamins and minerals.

 3 tbsp GheeMelted
 650 g PumpkinPeeled and diced or cubed
 80 g Finely grated Parmesan cheese
 Salt and pepper
 3 tbsp Oregano leavesRoughly chopped
 ½ tsp Roasted chilli flakes
 Sea salt for seasoning
 4 Slices sourdough bread
 2 Cloves of garlic
 4 tbsp Balsamic reductionOptional
 Zest from 1 lemon
1

Place pumpkin in a bowl and drizzle with 2 tbsp of ghee. Mix thoroughly.

2

Spread the pumpkin on a greased baking tray and bake at 180 degrees Celsius for about 20 minutes.

3

Remove from oven and divide into 2 portions.

4

Blend one portion with cheese, salt, and pepper until the mixture is smooth.

5

Toss second portion with oregano, lemon zest, lemon juice, chilli, and salt.

6

Brush one side of bread slices with remaining ghee and toast.

7

Rub bread with garlic to infuse the aroma.

8

Spread blended pumpkin on bread and add cubed pumpkin, garnish with balsamic reduction if desired.

Nutrition Facts

4 servings

Serving size

1 slice

Amount per serving
Calories336
% Daily Value *
Total Fat 15.1g20%
Total Carbohydrate 35g13%

Total Sugars 2.5g
Protein 14.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.