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Roasted pumpkin and chorizo bruschetta with apple salsa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your menu with this flavorful pumpkin and chorizo bruschetta topped with zesty apple salsa.
Ingredients:
  • 800g Kent pumpkin, peeled, seeded, cut into 2cm cubes
  • 2 chorizo, cut into 1cm pieces
  • 8 slices sourdough bread
  • 36.40 gm extra virgin olive oil
  • 1 garlic clove, halved
  • 1 Granny Smith apple, peeled, cored, finely diced
  • 10.60 gm lime juice
  • 40.00 ml chopped fresh coriander leaves
  • 40g baby rocket
Instructions:
  • Preheat your oven to a toasty 220C/200C fan-forced and line a large roasting pan with baking paper.
  • Combine the pumpkin and chorizo in the pan, ensuring they are mixed well. Season with pepper. Roast in the oven, tossing halfway through, until the pumpkin is tender and the chorizo is browned, around 20 to 25 minutes.
  • Heat a chargrill pan over high heat. Brush oil on both sides of bread slices. Cook for 1 to 2 minutes each side until golden and charred. Gently rub the cut side of garlic over the toast.
  • In a bowl, mix together apple, lime juice, and coriander. Season with salt and pepper, then toss well to combine. Arrange rocket on toasts, top with the pumpkin mixture and salsa, and serve.

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