Pumpkin and peas bruschetta

Name: Pumpkin and peas bruschetta
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Cuisine: world
Ingredients: 1 baguette; 1/3rd of a Hokkaido pumpkin; 1 tablespoon dried thyme; pepper and salt to taste; olive oil; 4 tablespoons grated parmesan cheese (or grana padano); 2 garlic cloves; about 150 frozen peas

A pumpkin and peas bruschetta is an autumn version of the well-known tomato breads.Pumpkin, peas and cheese; an amazing combination.

35 minutes

10 persons

Snacks

Nutrition balance score

Unbalanced

3/10

Nutrition per serving

Kcal

66.98 kcal

Carbohydrates
Of which sugars

13.53 g
0.46 g

Total fat
Of which saturated fats

0.56 g
0.17 g

Proteins

1.99 g

Fiber

1.11 g

Sodium

278.90 mg

View all nutrients

Recipe pumpkin and peas bruschetta

Made by Véronique

Published at 2017-09-16, this recipe is for 10 persons persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

25 minutes

Time cooking

10 minutes

Total time

35 minutes

Preparation – 25 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Rinse the pumpkin and remove the seeds, there's no need to peel this type of pumpkin.

Divide the pumpkin into small pieces and transfer them to a small oven dish. Drizzle with pepper, salt, olive oil and dried thyme. Crush a garlic clove and add it to the oven dish.

Bake the pumpkin pieces for about 20 minutes, depending on your oven and size of the pumpkin. Meanwhile fill a small pan with water and a pinch of salt and bring to a boil.

Cook the peas for a few minutes in the boiling water. Drain the peas and set about 50 ml of cooking water aside. Keep about half of the peas aside and create a coarse puree from the other half.

Add about 50 ml of the water and use an immersion blender. Season with pepper and salt and set aside.

Finishing the pumpkin and peas bruschetta – 10 minutes

Divide the baguette into pieces and heat a grill pan. Drizzle the pieces of bread with olive oil and grill them on both sides for a few minutes.

Peel the second garlic cloves and rub it on both sides of the grilled bread pieces. Coat every piece of bread with a thin layer of pea puree and divide the pumpkin pieces (without the whole clove of garlic) and peas on top.

Finish with grated cheese, enjoy!