Recipe courtesy of Liz Deppe
Pumpkin Bruschetta
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 1 hr 12 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 40 min
Ingredients
Pumpkin Bread:
1/3 cup canned pumpkin, from a 15-ounce can, reserve the rest for the bruschetta topping (recommended: Libby's)
1 1/4 cups water
1 tablespoon yeast
1 1/2 teaspoons salt
1/2 teaspoon sugar
Flour
Bread Dip:
2 tablespoons melted butter
4 tablespoons olive oil
Dash garlic powder
Bruschetta:
5 Roma tomatoes, diced
1/4 cup olive oil
2 large garlic cloves, crushed
3 grinds black pepper
18 to 20 fresh basil leaves, chopped
1 teaspoon tomato vinegar
2 teaspoons salad vinegar
1 1/2 teaspoons dried basil
1 teaspoon Kosher salt
3 tablespoons water
Directions
- To make the Pumpkin Bread: Preheat oven to 375 degrees F.
- Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes. Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes. Punch down dough, recover, and allow to rise again for another 30 minutes. Punch down for a second time. Shape into a long, slender loaf. Place the loaf on a greased cookie sheet sprinkled with cornmeal. Rub the top of the loaf with water. Bake for 25 to 30 minutes, or until cooked through.
- To make the Bread Dip: Preheat the oven to 300 degrees F.
- Combine ingredients for bread dip. When bread cools, slice thin and dip each piece (each side) of bread into mixture. Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once.
- To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator. Top bread with bruschetta and serve.