Bruschetta with pumpkin puree and shrimp

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
|
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. |
|
Puree the pumpkin. |
|
Cut the baguette lengthwise, spread the pumpkin puree on both sides. |
|
Cook the prawns in salted water until tender, cool, then peel. Crumble the tofu. Place on top of pumpkin puree. |
|
Chop parsley and sprinkle over bruschetta. Preheat oven to 180 degrees F., Bake for 10-15 minutes. |
Nutritional Value:
Whole Dish: |
Calories
1,009 Calories
|
Protein
66.6 g
|
Fat
14.7 g
|
Carbohydrates
159.2 g
|
Per Serving: |
Calories 504.5 Calories |
Protein 33.3 g |
Fat 7.4 g |
Carbohydrates 79.6 g |
100g: |
Calories 134.5 Calories |
Protein 8.9 g |
Fat 2 g |
Carbohydrates 21.2 g |
Salt, Garlic, Vegetable Oil, Parsley, Pepper Mixture, Rosemary, Pumpkin, Tofu, Shrimp, Starters, Sandwiches, Open Sandwich