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.
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 on 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
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 a 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 bread dip. When bread cools, slice thin and dip each piece (each side) of bread into mixture. Bake bread with 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 refrigerator. Top bread with bruschetta and serve.