Bruschetta with pumpkin puree and shrimp
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These multigrain bruschetta are the perfect appetizer for a large party or a quick treat for surprise guests! And the combination of pumpkin and seafood will not leave anyone indifferent!
Ingredients for bruschetta with pumpkin puree and shrimp:
- Baguette (Lenten Mini) - 1 pc
- Pumpkin - 200 g
- Tofu - 50 g
- Shrimps (cooked and frozen) - 200 g
- Vegetable oil (TM "Oleina")
- Rosemary (dried) - 1 teaspoon
- Garlic - 2 clove
- Salt
- Pepper mixture
- Parsley (a few sprigs)
How to cook pumpkin puree and shrimp bruschetta step by step with photos
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Chop garlic and dice pumpkin. Fry prepared vegetables in oil "Oleina" 10-15 minutes. Season with salt and pepper and rosemary. Stew for another 5 minutes. |
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Puree the pumpkin. |
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Cut the baguette lengthwise, spread the pumpkin puree on both sides. |
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Cook the prawns in salted water until tender, cool, then peel. Crumble the tofu. Place on top of pumpkin puree. |
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Chop parsley and sprinkle over bruschetta. Preheat oven to 180 degrees F., Bake for 10-15 minutes. |
Salt, Garlic, Vegetable Oil, Parsley, Pepper Mixture, Rosemary, Pumpkin, Tofu, Shrimp, Starters, Sandwiches, Open Sandwich
