Pumpkin Bruschetta
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This quick and easy Pumpkin Bruschetta Recipe is a brunch favorite combining crispy sourdough, spiced roasted pumpkin and creamy avocado topped with fresh basil for a mouthwatering start to your day!
Pumpkin Bruschetta Recipe
Pumpkin bruschetta is one of my favorite brunch recipes. It features golden, crispy sourdough bread rubbed with fresh garlic and topped with seasoned roasted pumpkin and ripe avocado.
Finished with fresh basil, it pairs perfectly with orange juice.
The key to this recipe is the pumpkin, which I season simply with garlic powder, cumin, salt, and pepper. Adding a sprinkle of chili flakes can bring extra spice if you like it hot!
What is the difference between bruschetta and bruschette?
“Bruschetta” (pronounced broo-SKEH-tah) is the singular form in Italian, referring to a single piece of toasted bread topped with various ingredients. “Bruschette” is the plural form, referring to multiple pieces of such toast. In English, “bruschetta” often refers both to one slice and to the dish as a whole.
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How do you keep bruschetta from getting soggy?
To prevent your bruschetta from becoming soggy, ensure the bread is toasted to a golden-brown crispness before adding toppings. Let moist toppings like roasted pumpkin cool and drain any excess liquid before placing them on the bread. Assemble the bruschetta right before serving to minimize the time the bread spends in contact with wet ingredients.
How to store pumpkin bruschetta
Roasted Pumpkin: Store any leftover roasted pumpkin in an airtight container in the refrigerator. It will keep well for 3-4 days.
Avocado: It’s best to use avocado fresh to prevent browning. If you need to store it, sprinkle the cut surfaces with lemon juice and keep it tightly covered in the refrigerator for up to a day.
Toast: Store any leftover toast at room temperature. For best results, consume within a day to maintain its crispness.
Fresh Basil: To keep fresh basil longer, wrap it in a damp paper towel and place it inside a bag in the refrigerator. It should last for a few days.
Best bruschetta toast recipes
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Pumpkin Bruschetta
Ingredients
Roasted Pumpkin
- 2 cups diced pumpkin, Butternut or Jap 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 clove garlic
- 1 medium ripe avocado
- Fresh basil leaves
Instructions
- Preheat Oven: Set your oven to375ºF (190ºC).
- Prepare Pumpkin: Place the chopped pumpkin in a small roasting pan. Drizzle with olive oil, then sprinkle with garlic powder, cumin, salt, and pepper. Toss everything to coat the pumpkin evenly.
- Roast Pumpkin: Transfer the pan to the oven and roast for 20-25 minutes, or until the pumpkin is fork-tender. Stir occasionally to ensure the pumpkin cooks evenly and doesn’t stick to the pan.
- Toast Bread: While the pumpkin roasts, toast the bread slices until they are lightly browned.
- Prepare Toppings: Rub the garlic clove over one side of each toasted bread slice, the side that will hold your toppings. Scoop out the avocado and divide it into small chunks, placing half on one slice and the remaining half on the other.
- Assemble Bruschetta: Spoon the roasted pumpkin over the avocado. Garnish each slice with fresh basil leaves. Enjoy!