Pumpkin bruschetta
Indulge in the rich flavors of pumpkin bruschetta with a delightful balance of savory and sweet. Perfect for any fall gathering.
Ingredients:
- 1 1/4 cups water
- 1 tablespoon yeast
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- Flour
- 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
Instructions:
- To prepare the Pumpkin Bread: Start by preheating the oven to 190 °C.
- Combine all the ingredients in a food processor along with sufficient flour to form a soft dough. Knead the dough for approximately 5 minutes. Let the dough rise, covered, in a warm, draft-free spot for about 30 to 45 minutes. After the first rise, punch down the dough, cover it again, and allow it to rise for an additional 30 minutes. Repeat the process by punching down the dough for a second time. Shape the dough into a long, thin loaf. Put the loaf on a greased cookie sheet that has been sprinkled with cornmeal. Lightly rub the top of the loaf with water. Bake the loaf for 25 to 30 minutes, or until it is fully cooked through.
- For creating the Bread Dip: Begin by preheating the oven to 150 °C.
- Mix together the ingredients for the bread dip. Once the bread has cooled, thinly slice it and dip each piece on both sides into the prepared mixture. Place the bread slices on a cookie sheet along with the mixture and bake until they become crispy and turn golden brown; this process takes about 10 minutes, remember to flip them once.
- To make the Bruschetta: Combine the ingredients for the bruschetta along with the remaining pumpkin and refrigerate to chill. Spread the bruschetta mixture on top of slices of bread and serve.
Summary:
- Calories: 1424 kcal
- Fat: 134 g
- Protein: 14 g
- Carbs: 55 g
- Potassium: 1750 mg
- Magnesium: 117 mg