Radicchio and pumpkin bruschetta, a very tasty and easy recipe, perfect to serve as an appetizer either hot or cold. The bitterness of the cooked radicchio is contrasted by the sweetness of the pumpkin, creating a pleasant contrast suitable even for the most refined palates. A perfect dish if you have vegetarian friends over for dinner! You will taste how delicious it is, and the topping can be prepared in advance!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the radicchio and pumpkin bruschetta
- 2 slices rustic bread
- 5.3 oz pumpkin (already cleaned)
- 3.5 oz radicchio
- 1 tbsp extra virgin olive oil
- 4 tbsp water
- 2 g salt
- 1 to taste mixed peppercorns (freshly ground)
Preparation
Heat a non-stick grill pan over high heat and toast the bread for 4 minutes on each side or until it is nice and crunchy, then let it rest.
Clean and wash the radicchio and pumpkin, cut the radicchio into strips and the pumpkin into small cubes.
In a non-stick pan, put the oil, salt, and pepper and cook for 2/3 minutes, then add the pumpkin, cover, and cook for 5 minutes over medium heat.
Now add the radicchio, leaving 2 tablespoons raw for decoration at the end of cooking, and pour in the water, stir, cover, and let the radicchio wilt over low heat for 5/6 minutes, then turn off and let cool slightly.
Place the toasted bread on the serving platter and garnish with the pumpkin and radicchio mixture.
Before serving, you can add another dash of pepper and a drizzle of oil. Serve warm (by placing it in the oven for 2 minutes, left to cool for a few minutes) or cold; it’s delicious both ways, enjoy your meal!
If you want to make the bread yourself at home, you can use this recipe: Rustic Multigrain Bread
