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Bruschetta with Pumpkin Butter Recipe
The basis of this bright, delicious garlic bruschetta is fragrant pumpkin butter, which is very easy to prepare! The rest of the ingredients can be selected to your liking, I have this marinated and fried chicken breast, feta cheese and herbs!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Pumpkin to clear from seeds and peel, cooked any way-bake, on couple of or boil (I boiled in slow cooker 15 minutes, simply and quickly) Remove to cool.
    Pumpkin to clear from seeds and peel, cooked any way-bake, on couple of or boil (I boiled in slow cooker 15 minutes, simply and quickly)
Remove to cool.
  2. Olive oil mixed with vinegar and honey, salt to taste, pour the chicken breast, RUB in the marinade and leave for 10-15 minutes. Fry the breast in a pan, turning until tender (10 minutes, do not over-dry)
    Olive oil mixed with vinegar and honey, salt to taste, pour the chicken breast, RUB in the marinade and leave for 10-15 minutes.
Fry the breast in a pan, turning until tender (10 minutes, do not over-dry)
  3. Pumpkin mash with a fork, add butter at room temperature, garlic powder, red pepper and allspice, salt to taste, punch blender and put in the refrigerator for 30 minutes.
    Pumpkin mash with a fork, add butter at room temperature, garlic powder, red pepper and allspice, salt to taste, punch blender and put in the refrigerator for 30 minutes.
  4. Baguette cut portions diagonally, fry in a toaster and grate with garlic.
    Baguette cut portions diagonally, fry in a toaster and grate with garlic.
  5. On baguette spread pumpkin oil, put greens (I have arugula, chard, something else), then onion thin rings, then pieces of breast and a little crumbled feta. Very, very tasty!
    On baguette spread pumpkin oil, put greens (I have arugula, chard, something else), then onion thin rings, then pieces of breast and a little crumbled feta.
Very, very tasty!

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