Pumpkin bruschetta with feta

Posted: September 21, 2025 Last modified: September 30, 2025

Bruschetta holds a special place in my heart, so much so that one of my books (all about appetizers) features nine different bruschetta recipes! While the base stays the same, the toppings are where creativity takes over. One of my latest favorites? Pumpkin and Feta Bruschetta.

Lately, I’ve been on a bit of a pumpkin kick, tossing it into everything from pumpkin muffins, pumpkin pie to a basic like making your own pumpkin puree. Right now, there’s even a pumpkin sitting on my countertop, just waiting to be turned into something delicious. But for this recipe, I used a bag of pre-cut pumpkin cubes – a super convenient shortcut that still tastes great.

Although bruschetta is typically served as an appetizer, I love presenting it as a stylish starter. This pumpkin and feta version is both comforting and unexpected – ideal for impressing guests or simply treating yourself.

Why You’ll Love This Recipe

Perfect Pairing: Pumpkin and feta are an unexpectedly perfect match: creamy, tangy, and slightly sweet.
A Unique Twist: You won’t find many bruschetta recipes with this combo, making it a standout at any dinner party.
Quick & Convenient: With simple ingredients and minimal prep, this is an easy yet elegant dish.

Recipe Ingredients

Pumpkin: Butternut or any firm variety works well. You can stir-fry the cubes or roast them for extra flavor.
Feta: Opt for authentic feta for the best taste and texture.
Garlic: Used to infuse the olive oil mixture that’s brushed over the bread before toasting. You can also rub a cut garlic clove directly onto the toast for a stronger hit.

And of course: the bread for the bruschetta base! I used a ciabatta bread.

How To Make Pumpkin and Feta Bruschetta

Prepare the Bread: Slice ciabatta and brush it with a mixture of olive oil, minced garlic (or garlic rubbed directly on the bread), sea salt, and black pepper. Place on a baking tray and toast in the oven at 180°C (350°F) for about 10 minutes, or until golden and crisp.
Cook the Pumpkin: While the bread is toasting, cook the pumpkin cubes in a pan with a little olive oil, thyme, sage, salt, and pepper. Cook until soft, test a piece to be sure.
Assemble the Topping: Once the pumpkin is tender, transfer it to a bowl and gently fold in crumbled feta.
Serve: Spoon the pumpkin-feta mixture over the toasted ciabatta. Serve warm or at room temperature.

Storing Pumpkin Bruschetta

Topping: Store the pumpkin-feta mixture in an airtight container in the fridge for 2-3 days.
Bread base: Toasted ciabatta can be kept in an airtight container for up to a week.

Note: Once assembled, bruschetta is best eaten right away for the best texture and flavor.

Can I use canned pumpkin instead of fresh or cubed pumpkin?

Canned pumpkin isn’t ideal for this recipe, as the texture is too soft for bruschetta. You want cubes that hold their shape and offer a bit of bite. Stick with fresh pumpkin or pre-cut cubes.

What kind of bread works best for bruschetta?

Ciabatta is my go-to because it toasts beautifully and has a nice open crumb, but baguette slices or sourdough also work well. Just make sure it’s sturdy enough to hold the topping without going soggy.

Can I make this recipe vegan?

Absolutely! Simply swap the feta for a good vegan feta alternative or use marinated tofu cubes for a similar salty, creamy vibe.

What herbs can I use if I don’t have thyme or sage?

Rosemary or oregano are great alternatives and pair nicely with pumpkin. Even a sprinkle of chili flakes can add a little warmth if you want a kick.

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Pumpkin and Feta Bruschetta

The slightly sweet pumpkin pairs well with salty feta and fresh herbs on toasted bread. It’s an easy recipe for delicious bruschetta.

Prep Time15

Cook Time5

Total Time20

Servings: pieces

Ingredients

Metric | US Customary

Bruschetta

1 ciabatta loaf
1 clove garlic
Generous dash of olive oil
Salt and pepper

Topping

300 grams pumpkin diced into small cubes
150 grams feta cheese diced into small cubes
Thyme
Sage
Salt and pepper

Instructions

Crush one garlic clove and place it in a small bowl with a dash of olive oil, salt, and pepper. Stir and let sit for a few minutes. Cut the ciabatta into 2 centimeter (0.8 inch) thick slices and place them on a baking tray. Brush the slices with the olive oil mixture using a pastry brush.
Bake the ciabatta slices at 180°C/350˚F (conventional oven) for about 10 minutes, or until they are crispy.
Let them cool while you prepare the topping.
Stir-fry the pumpkin cubes for a few minutes until cooked through. Halfway through, add the thyme, sage, salt, and pepper. The herbs can be fresh or dried. Add them to taste.
When the pumpkin is cooked, remove the pan from the heat. Add the feta and stir.
Divide the mixture between the bruschetta and serve immediately. These snacks are also delicious when cooled.

How to store

Serve immediately after assembling. The topping can be stored in the refrigerator for two to three days, and the bread base can be stored in a sealed container at room temperature for up to one week.

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