I would like to consider myself quite an adventurous person when it comes to trying new flavours and foods, but one thing that I am guilty for when it comes to eating out is always falling victim to the humble bruschetta.
But who’s to blame? You can never go wrong!
So simple, yet oh. so. delicious.
The classic flavours that marry together so well.
That tomato, with that basil, that onion, and that drizzle of olive oil on that perfectly crusty piece of bread……
Excuse me while I whip my drool off the keyboard.
Although, this time I’m gonna try and break out of my sheltered classic bruschetta life, and fall into the bliss of a whole new mouthful of awesomeness.
Think, perfectly roasted pumpkin, a dash of harmless rocket, a sprinkle of crumbly feta, a lovely layer of caramelised onion, topped with a scatter of pine nuts, all on a bed of sourdough wonderfulness.
Another drool worthy session? I think so!
So, here is a variation to the classic bruschetta, making more of an ‘open sandwich’ if I may.
One of my new favourites, which are so quick to whip up when some left over pumpkin from last nights roast is lying around (although that is a very rare occasion in this house)
OPEN ROAST PUMPKIN BRUSCHETTA
Roast Pumpkin: (or feel free to use pre-cooked, left over pumpkin)
– 1/2 jap pumpkin (or whatever pumpkin tickles your fancy), cut into medium sized chunks
– spray olive oil
– salt & pepper to season
– 1/2 onion, sliced
– 1 tablespoon olive oil
– 2 tablespoons balsamic vinegar
– good quality bread (I used a traditional white sourdough)
– feta (cows or goats, or any other kind up to you)
– toasted pine nuts
1. Place your pumpkin in a roasting pan and spray with olive oil, then season lightly with salt and pepper and roast for around 25 minutes. Then turn the pumpkin chunks over, spray with olive oil and once more, lightly season with salt and pepper and roast for another 25 minutes. (right about now, caramelised pumpkiny goodness is happening)
2. In the meantime, toss your onions in the balsamic vinegar and cook until softened in the oiled pan for around 5-10 minutes.
3. For the pine nuts, a quick way to toast them is to put them in a heat proof dish and place in the microwave on 20-30 second intervals, tossing every interval, until nicely toasted.
4. Now time to compile! Smoosh your pumpkin onto your bread, and top with rocket, feta, onions and pine nuts.
5. Here’s the fun part – EAT
Yes, I do realise a did do a farewell post before the big study for exams commences, but… well… I just can’t help myself!
But this time I promise this is the last post before a head on into hibernation for study… Wish me luck! And I’ll see you on the other side friends!
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Thanks for stopping by!
DAISY AND THE FOX