Late Summer Pumpkin and Feta Bruschetta

By Michael Harris-Arzon, The Simplistic Professional

While we always hate to see it go, summer is already past it’s mid point and before you know it, we will be seeing the end of season crops like Pumpkin and Squashes hitting the markets and roadside stands. A great use of these, Pumpkin in particular, is a bit non traditional, but ohhhhh so delicious.

Ingredients

  • French Bread Baguette
  • 2 Cups Roasted Fresh Pumpkin
  • 1/2 Cup Feta Cheese, Crumbled
  • Olive Oil
  • Cracked Black Pepper
  • Sea Salt
  • Fresh Basil

Steps

  1. Preheat oven to 425 degrees.
  2. Slice your pumpkin into large wedges, scoop out the seeds from the center of each wedge and set aside.  Tip: Clean your pumpkin seeds and spread out on a hand towel in a single layer to dry.  Then store in an airtight container for future use.
  3. Place your pumpkin wedges on a large sheet tray.  Drizzle with olive oil and sprinkle with salt and cracked black pepper.  Roast for about 45 minutes or until tender when tested with a fork.
  4. Remove from the oven and let cool.  Once your pumpkin is cool, scoop out the flesh from the skin and place into freezer bags, leaving about 2 cups aside for your bruschetta.
  5. Slice your baguette on the diagonal into about 1″ thick slices.  Place onto a baking sheet and brush lightly with olive oil.  Bake for 3-5 minutes until light, golden brown.
  6. Take 5-7 fresh basil leaves and give them a quick chiffonade.  Tip: Chiffonade is a fancy french word for thinly slicing herbs and verbiage into ribbons.  Stack your leaves on top of each other and gently roll into a tight tube.  With a large knife, slice thinly into ribbons.
  7. Place a dollop of roasted pumpkin onto each slice of toasted french bread.  Drizzle with olive oil and then sprinkle with salt and cracked pepper, if needed.  Tip:  When ever you are using roasted vegetables that have previously been salted, be sure to taste BEFORE adding more salt or pepper.
  8. Palce a few crumbles of feta cheese on top of your roasted pumpkin and finally add a few ribbons of fresh basil for freshness.
  9. Serve as an appetizer, passed finger food or as a side dish at your next picnic/BBQ and enjoy.
Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s