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.
Servings: 16 pieces
Ingredients
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.