Autumnal bruschetta with pumpkin

Ingredients for 10 servings:

• 300 g pumpkin flesh, peeled
• 1 garlic clove(s)
• 1 tsp rosemary needles, chopped
• 8 tomatoes, dried in oil
• 1 handful of arugula
• 3 tbsp olive oil or other oil
• 1 tbsp Condimento bianco or Balsamic vinegar bianco
• 1 pinch of chili flakes
• salt and pepper
• 10 slices of ciabatta
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Starter, snack or small main course

Cut the pumpkin flesh into cubes with sides measuring approximately 0.5-1 cm, chop the rosemary needles, cut the sun-dried tomatoes into pieces, sort through the arugula, remove any coarse stems, and tear or cut into pieces. Heat approximately 3 tablespoons of oil in a pan and sauté the pumpkin cubes for approximately 5 minutes, stirring frequently. Add the garlic, rosemary, salt, pepper, vinegar, chili flakes, and 2-3 tablespoons of water and continue sautéing until the liquid has evaporated and the pumpkin is cooked until al dente. Transfer the mixture to a bowl, add the tomatoes, and let it cool to lukewarm before stirring in the arugula. Meanwhile, bake the bread in the toaster or oven until crispy and make Parmesan chips using a vegetable peeler or a grater. Rub the hot bread slices with a clove of garlic and drizzle with a little olive oil or oil from the sun-dried tomatoes. Spoon the pumpkin mixture onto the bread slices and scatter the Parmesan chips on top. The quantity is enough for 2 people for dinner or lunch, and is also suitable as a warm starter or party snack with wine and beer.