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
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