Roasted Pumpkin & Avocado Bruschetta! My go-to favourite brunch. Golden and crispy toasted sourdough bread rubbed with fresh garlic. Topped with ripe avocado chunks and roasted pumpkin cubes seasoned with garlic and cumin. Garnish with fresh basil leaves and enjoy with a glass of freshly squeezed orange juice!

Breakfast or brunch? What is your current favourite? Mine would have to be brunch because I prefer not to eat food early in the morning and brunch is perfect timing. If you’re a fan of savoury dishes in the mornings and not just in the evening, bruschetta is for you! We can get so creative with our toast toppings and it’s one of my favourite things to do. If you follow me on Instagram, I’m always sharing my brunch toast toppings to my stories. I’m not sure if anyone is all that interested but I hope I inspire those who watch to also get creative with their toast toppings. It sounds so simple but you can add almost anything you desire to turn your breakfast or brunch into a satisfying meal.

The roasted pumpkin is the feature in this recipe and it’s so scrumptious. Pumpkin was never really my favourite to eat, especially by itself, something about the bland soft texture never enticed me. However, when you add good spices to pumpkin and you roast it, yes it’s still soft but the flavours are amazing. I kept it simple for this bruschetta and used garlic powder, cumin, salt and pepper to season my pumpkin. Even these few seasonings transform your bland pumpkin into a dish you’ll be salivating over. If your palette likes a little extra spice or heat, you could also add a sprinkling of dried chilli flakes to the pumpkin!

The avocado is simple, make sure your avo’s are ripe though, nothing worse then opening a avocado and it’s completely brown or hard as a rock. I like to cut/chop my avocado flesh with a spoon or butter knife whilst it’s still in the skin, it’s easy instead of being precise or removing the skin and chopping it up. You can honestly do whatever floats your boat here, smash it, slice it, cube it, it’s going to taste amazing either way.

Once you have topped your toasted bread with the avocado and roasted pumpkin, finish it off with a garnish of fresh basil leaves, delicious! Enjoy, Sam x

Roasted Pumpkin & Avocado Bruschetta

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Author: Wholesome Patisserie
Total Time: 40 minutes
Yield: Serves: 2

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Description

My go-to favourite brunch. Golden and crispy toasted sourdough bread rubbed with fresh garlic. Topped with ripe avocado chunks and roasted pumpkin cubes seasoned with garlic and cumin. Garnish with fresh basil leaves and enjoy with a glass of freshly squeezed orange juice!

Ingredients

Scale

Roasted Pumpkin
2 cups (280g) diced pumpkin
1/2 Tbsp extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp ground cumin
Salt & pepper, to season
Toast + Toppings
2 slices fresh sourdough bread or bread of choice
Half a garlic clove
1 medium-large ripe avocado
Fresh basil leaves

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Instructions

Roasted Pumpkin
This recipe serves two with 2 slices of bruschetta, half recipe to serve one with one slice of bread.
Pre-heat oven to 190ºC (375ºF).
Add chopped pumpkin to a small roasting pan.
Drizzle over oil and toss to coat.
Add garlic powder, cumin and salt and pepper to season. Toss to coat well.
Transfer to oven and roast for 20-25 minutes until fork tender. Mixing around during roasting so pumpkin doesn’t stick to the pan.
Whilst pumpkin is cooking, toast bread until lightly browned.
Rub garlic clove over both slices of toasted bread, the side which will have your toppings.
Scoop out avocado into small chunks and place half an avocado on one bread slice and the other avocado half on the second slice.
Spoon over roasted pumpkin.
Garnish with fresh basil leaves.
Serve and enjoy!

Prep Time: 15min
Cook Time: 25min