Pumpkin, Tomato & Capsicum Bruschetta

Prep Time

15
Mins

Cooking Time

45
Mins

Serves

1 pumpkin

1 red capsicum

1 large tomato

1 loaf ciabatta

Fresh basil

1 garlic clove

Olive oil

Salt & pepper

Pre-heat oven to 180°C.

Cut pumpkin into small cubes.

Once oven has heated, place pumpkin on an oven tray, drizzle with olive oil and cook until soft.

Drizzle capsicum lightly with olive oil and place in oven until skin has blistered.

Place capsicum in a bowl and cover with cling wrap, when just warm peel the skin off and slice into strips and marinate in olive oil, salt and pepper.

Cut tomatoes into small cubes.

Place all vegetables in a bowl and lightly combine with salt and pepper.

Cut ciabatta 1cm thick, rub raw garlic on both sides and add a drizzle of olive oil, then toast in oven until lightly grilled.

Place pumpkin, tomatoes and capsicum mixture onto ciabatta.

Slice basil leaves and sprinkle on top before serving.

Pumpkin, Tomato & Capsicum Bruschetta

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Goes perfectly with...

Chicken Parmigianas

Italian Chicken Pinwheels

Rich Italian Chicken Meatballs

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Pumpkin, Tomato & Capsicum Bruschetta

Share

Goes perfectly with...

Chicken Parmigianas

Italian Chicken Pinwheels

Rich Italian Chicken Meatballs

let's get social

join Lenard's Lovers​

Receive offers, news, cooking tips & more

Lenard's

Connect with us

Browse our full range

Browse your local store

join Lenard's Lovers