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 for dinner! You will taste how delicious it is, and the seasoning is perfect for being prepared in advance!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for radicchio and pumpkin bruschetta
- 2 slices country bread
- 5.3 oz pumpkin (cleaned)
- 3.5 oz radicchio
- 1 tbsp extra virgin olive oil
- 4 tbsp water
- 0.07 oz salt
- 1 to taste mixed peppercorns (freshly ground)
Preparation
Heat a non-stick grill over high heat and toast the bread for 4 minutes on each side or until it becomes nicely crispy, then let it rest.
Clean and wash radicchio and pumpkin, then slice the radicchio into strips and cut the pumpkin into small cubes.
In a non-stick pan, place 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 the heat and let it cool slightly.
Place the toasted bread on the serving plate and garnish with the pumpkin and radicchio mixture.
Before serving, you can add an extra sprinkle of pepper and a drizzle of oil. Serve it hot (by placing it in the oven for 2 minutes after it has been left to cool for a few minutes) or cold, it is excellent either way. Enjoy your meal!
If you want to make the bread at home, you can use this recipe: Rustic Multigrain Bread
