Bruschetta with beetroot, pumpkin, pear and rocket
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6 (makes 6 bruschetta)
Time to make:
40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
$1.95 per serve
(at time of publication)
Full ingredients list:
300g butternut pumpkin, peeled, diced into 1.5cm cubes
1 tablespoon olive oil
2 tablespoons (25g) walnuts
6 thick slices wholegrain bread or wholegrain sourdough
1 cup Beetroot, walnut and feta dip
1 large green pear, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Toss pumpkin with olive oil and place on a prepared tray; roast for 25–30 minutes, or until golden. Place walnuts on other prepared tray; lightly toast for last 5 minutes of pumpkin cooking time.
Step 2 Toast bread and spread a thick layer of beetroot dip onto each slice. Add roast pumpkin, sliced pear and rocket. Crumble toasted walnuts over bruschetta; serve.
About this recipe
First published: June 2014