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–+ servings
Pumpkin avocado bruschetta.
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Pumpkin Bruschetta

Quick and easy Pumpkin Bruschetta has crispy sourdough topped with spiced roasted pumpkin and creamy avocado. A perfect gourmet brunch!
Course Breakfast
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 serves
Calories 400kcal
Author Samantha Pickthall

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
US Customary - Metric

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!

Notes

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.

Nutrition

Calories: 400kcal | Carbohydrates: 50g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 395mg | Potassium: 975mg | Fiber: 9g | Sugar: 7g | Vitamin A: 10028IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 4mg