Bruschetta with Pumpkin Butter Recipe
The basis of this bright, delicious garlic bruschetta is fragrant pumpkin oil, which is very easy to prepare! The rest of the ingredients can be chosen according to your taste, I have pickled and fried chicken breast, feta cheese and herbs!
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Peel the pumpkin from the seeds and peel, cook in any way-bake, steam or boil (I cooked in a slow cooker for 15 minutes, simply and quickly) Remove to cool.
  2. Mix olive oil with vinegar and honey, add salt to taste, pour over the chicken breast, rub into the marinade and leave for 10-15 minutes. Fry the breast in a frying pan, turning it over, until cooked (10 minutes, do not over-dry)
  3. Mash the pumpkin with a fork, add butter at room temperature, garlic powder, red and allspice, salt to taste, punch with a blender and refrigerate for 30 minutes.
  4. Cut the baguette into portions diagonally, fry in a toaster and rub with garlic.
  5. Spread pumpkin oil on the baguette, put the greens (I have arugula, chard, something else), then onion in thin rings, then pieces of breast and a little crumbled feta. Very, very tasty!
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