In my professional chef’s business, I was known as the “Queen of Appetizers”! I happily accepted the title because I love making appetizers. I love all the different yummy bites one can come up with. Also great when you want to try
Since it’s still pumpkin season I wanted to make an appetizer using it….how about Pumpkin Bruschetta!
I worried about how the combination of pumpkin and tomatoes would taste? No worries…it tastes great! I always get many “oh, that is really good” whenever it’s served. Last night I made it again for the church ladies chili dinner. Once a month the church ladies get together, at one of the woman’s home, for dinner. Always a fun time. I just love these woman…great friends.
The recipe can be difficult or easy. What I mean by that is the bruschetta is served with pumpkin bread. I make my own (recipe included), but you can buy a mix to make it easier. Trader Joe’s has a good one, but, any specialty store should have it.
Another option is to make pumpkin muffins, cook and cool, then slice like you would a baguette and toast the same way as if you were using baguettes (they might take a little longer to toast).
This would be a great appetizer to serve for Thanksgiving to compliment pumpkin pie.
The Pumpkin Bruschetta doesn’t sound like much…but it is very good!
(if using a pre-mix follow package directions)
1/3 cup canned pumpkin, from a 15-ounce, can reserve the rest for the bruschetta topping
1 1/4 cups water
1 tablespoon yeast
1 1/2 teaspoons salt
1/2 teaspoon sugar
2 tablespoons melted butter
4 tablespoons olive oil
Dash garlic powder
5 Roma tomatoes, diced
1/4 cup olive oil
2 large garlic cloves, crushed
3 grinds black pepper
18 to 20 fresh basil leaves, chopped
1 teaspoon tomato vinegar
2 teaspoons salad vinegar
1 1/2 teaspoons dried basil
1 teaspoon Kosher salt
3 tablespoons water
Leftover pumpkin from bread
How To make the Pumpkin Bread:
Preheat oven to 375 degrees F.
Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes. Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes. Punch down dough, recover, and allow to rise again for another 30 minutes. Punch down for the second time. Shape into a long, slender loaf. Place the loaf on a greased cookie sheet sprinkled with cornmeal. Rub the top of the loaf with water. Bake for 25 to 30 minutes, or until cooked through.
How To make the Bread Dip:
Preheat the oven to 300 degrees F.
Combine ingredients for a bread dip. When bread cools, slice thin and dip each piece (each side) of bread into mixture. Bake bread with the mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once.
To make the Bruschetta:
Mix ingredients for bruschetta together with the remaining pumpkin and chill in the refrigerator. Top bread with bruschetta and serve.