photo of Roasted pumpkin and bell pepper bruschetta

The experimental spread

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A quick fix to the leftovers in your fridge can quickly transform into an amazing snack or appetizer. Even though the classic tomato bruschetta is my favorite, once in a while I love experimenting. A few blog post ago, I had shared the recipe of bruschetta with sundried tomato hummus and cherry tomatoes. The reason for returning back to the recipe, apart from being healthy, is that it’s super simple to make and it tastes amazing. The sweetness from the pumpkin and bell pepper balances the salty feta spread. And as you take a bite you get the crunch from the bread and creaminess of the spread. The best part is they look really pretty on your dinner table and be a total crowd pleaser.

Roasted pumpkin and bell pepper bruschetta

Course:  Appetizer
Cuisine: Italian – Mediterranean
Preparation Time: 15 minutes

Cooking Time: 20 minutes
Pumpkin 100 g
Red bell pepper ½
Olives 2 tbsp (chopped)
Feta cheese 100 g (crumbled)
Hung card 2 tbsp
Cracked black pepper 1/8 tsp
Olive oil 3 tbsp
Mint leaves few
Whole wheat baguette(small) 8-10 slices
  1. Cut the pumpkin into thin (about 1 cm) slices and deseed the bell pepper. Place them on a lined baking tray. Drizzle some olive oil and rub over the slices
  2. Spread them evenly in one layer and bake for 20 mins at 180-degree celsius until they change color.
  3. Toast the bread slices in the oven in a lined tray. Drizzle little olive oil and bake for 5-6 mins in the middle rack or till they turn crunchy
  4. For the spread just whip the feta and yogurt for a few seconds till you get a creamy consistency. Mix in the black pepper.
  5. To assemble spread the whipped feta over the toast. Cut the pumpkin and bell pepper into tiny cubes. Mix them with olives and spoon over the toasts.
  6. Tear a few mint leaves and place them over the bruschetta as garnish

    Note: Feta cheese is salty in itself so I didn’t add any salt.

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