Butternut Bruschetta

Name: Butternut Bruschetta
Ingredients: 600 g peeled butternut, cut into small cubes; 60 ml (4 tablespoons) olive oil; 15 ml (1 tablespoon) fresh rosemary leaves; 30 ml (2 tablespoons) verjuice (or white wine vinegar mixed with 1 tablespoon brown sugar); salt and black pepper to taste; 30 ml (2 tablespoons) flat leaf parsley, chopped; 6 thick slices Italian country bread; olive oil to brush; garlic clove to rub

Bruschetta is char grilled Italian country bread, brushed with olive oil and rubbed with a garlic clove. Topped with this roast pumpkin, it is a true taste feast.

Published 25 June 2020

Method

Preheat the oven to 200 ºC (400 ºF).
Place the butternut in a baking dish and toss with the olive oil, rosemary leaves and verjuice. Roast in the oven for 30 minutes. Set aside to cool.
Brush the bread on both sides with olive oil. Heat a griddle pan and toast the bread on both sides until golden and slightly charred. Rub the bread with a clove of garlic and season with salt and ground black pepper.
Toss the cold pumpkin with the parsley and season with salt and black pepper.
Pile the pumpkin onto the warm slices of bruschetta and serve at once.