This bruschetta might seem simple but tastes so delicious and is so fitting for fall. Crusty wholewheat sourdough bread topped with a creamy, garlicky pumpkin spread and sautéed mushrooms - a winning combination in both taste and texture!
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Ingredients (2 servings)
1 tsp peanut butter
1/4 tsp garlic powder
1/2 tsp ground nutmeg
1/2 tsp olive oil
4 slices whole wheat sourdough bread
300g mixed mushrooms
2 cloves garlic
1/2 tsp olive oil
-Salt, to taste
Make pumpkin spread
Preheat oven to 350°F / 180°C.
Roughly chop pumpkin into smaller pieces and transfer to a baking dish. Drizzle with a little bit of olive oil and a generous sprinkle of salt and pepper. Toss until evenly coated.
Bake for 30 minutes or until pumpkin is tender (it’s done when a fork can easily poke through).
Remove pumpkin from the oven and let cool slightly. Then, transfer to a food processor along with garlic powder, peanut butter, and nutmeg. Process until smooth. Taste and season with more salt if needed and set aside.
While the pumpkin is roasting, you can prepare the mushrooms. Slice mushrooms and mince garlic.
Heat up olive oil over medium-high heat in a nonstick skillet.
Add minced garlic and mushrooms and sauté until golden brown.
Season to taste with salt and pepper. Remove from heat.
Toast your bread.
Spread 1-2 tbsp of pumpkin spread on each slice of sourdough bread, then top with sautéed mushrooms. Serve immediately. Enjoy!
I used a mix of swiss brown, enoki and king oyster mushrooms. Feel free to use whatever you like!
I used a mini wholewheat sourdough loaf that's why the slices look quite small and cute. Feel free to use any bread that suits your dietary needs eg. gluten-free.
Pumpkin spread can be made ahead of time and leftovers will keep in an airtight container in the fridge for 3-5 days. You can use it as a spread for sandwiches, as a dip with veggie sticks, or for this Rainbow Lasagna recipe.