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!
Prep Time 5 mins
Cooking Time 30 mins
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 .