This pumpkin bruschetta with Tuscan aromatic herbs is a simple and tasty recipe for fall. Toasted whole wheat bread is topped with roasted pumpkin, made special by a unique mix of rosemary, sage and elicrisio.
When fall takes hold, the fields in the Florentine countryside abound with different varieties of pumpkins. That’s why pumpkin is a key ingredient in Florentine fall cooking. Roasted, fried, broiled or stewed, it’s always infused with herbs, mostly rosemary and sage. In this pumpkin bruschetta, I added elicrisio for an extra burst of warmth and flavor. Have fun experimenting with different combinations of herbs and spices!
Pumpkin, bread (stale bread is fine, too) and aromatics make this Tuscan-inspired bruschetta a simple three-ingredient recipe. It is great for a quick weeknight meal as well as a weekend dinner party dish.
Pumpkin bruschetta with Tuscan aromatic herbs – Bruschetta alla zucca con erbe toscane
- bread of your choice (I used whole wheat saltless Tuscan bread)
- 200 gr / 7 ounced pumpkin
- rosemary, sage, elicrisio
- black pepper, grounded
- salt
- extra virgin olive oil
- walnuts (optional)
Remove the skin and the seeds of the pumpkin, then reduce into small cubes. Place them in a large baking tray, add the salt, ground black pepper, rosemary, sage and elicrisio and mix. Now drizzle with extra virgin olive oil. Roast in a 200° C /392° F hot oven for 30 minutes or until tender and starting to brown.
While the pumpkin is roasting, toast the bread. Make sure your slices are not extremely thin (they should look like the ones pictured above). This will allow the bread to soak up the vegetable juice turning your pumpkin bruschetta into a veggie delight.
Top the toasted bread slices with the pumpkin cubes. Do not discard the herbs – they should now be soft and chewable. Garnish with walnuts (if using) and serve immediately.
