Pumpkin Bruschetta appetizer- Sweet Paul's Magazine

By Karin Brosnan - Sunday, November 06, 2016

I found this yummy recipe of Pumpkin Bruschetta on Sweet Paul's Magazine and decided to give it a whirl.
It is made with a fresh pumpkin that your roast!! I really liked it a lot but I think I would like it made with yams because they have a little more flavor..pumpkin is very mild but the yummy Balsamic syrup IS. TOO. DIE. FOR. 
His recipe did not have the recipe for that but it is super simple to make only two ingredients! 

Pumpkin Bruschetta - Sweet Paul's Magazine
Here is the recipe for the Pumpkin Bruschetta 
½ pumpkin
gourmet finger salt (such as Maldon) I just used kosher, freshly ground black pepper
8 slices of country-style bread- I used a baguette so they were smaller
4 tbsp olive oil
4 oz Parmesan cheese
4 tbsp toasted pine nuts
2 tbsp white balsamic syrup (recipe below)
2 spring onions, finely chopped
  1. Cut away the rind and seeds of the pumpkin. Chop the pumpkin into cubes, then roast them in an oven at 375F until tender. Season with salt and pepper.
  2. Drizzle the olive oil over the slices of bread. 
  3. Toast the slices in the oven for a few minutes, or until they become crispy.
  4. Shave the Parmesan into slices. 
  5. Arrange pumpkin cubes and Parmesan on each slice of bread. 
  6. Finish off with the balsamic syrup and spring onions.

Pumpkin Bruschetta - Sweet Paul's Magazine

Balsamic Syrup - From the Blended Table
  • 2/3 cup balsamic vinegar
  • 1 tablespoon brown sugar
Combine the vinegar and sugar in a small skillet and boil over medium-high heat, stirring occasionally with a wood spatula, for 3 to 4 minutes, or until glossy bubbles cover the surface. The syrup is ready when the spatula leaves a path as you run it along the bottom of the skillet. It should be quite thickened and syrupy. Take off the heat and cool before using. Keeps in a sealed jar in refrigerator for a month or more.

Everyone loved them and ate it ALL!! 

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