Bruschetta with pumpkin and shrimps

Recipe "Bruschetta with pumpkin and shrimp":

Bruschetta with pumpkin and shrimps


  • 20 pieces of baguette
  • 20 large shrimp
  • 60 g of cream cheese, preferably goat
  • 350g pumpkin
  • 30 g arugula
  • 1 medium sweet red onion
  • 1/2 cup pumpkin seeds
  • 1.5 tablespoons of lemon juice
  • 1 tablespoon honey
  • olive oil
  • shavings of Parmesan cheese (optional)
  • salt

cooking time

35 minutes

Number of servings


The complexity of cooking





Cooking, Baking


New Year Romantic Dinner, Dinner, Buffet


oven / oven

Step by step recipe for cooking

Step 1

Bruschetta with pumpkin and shrimps

Clean the pumpkin from the peel and cut into cubes. Season with salt, sprinkle with olive oil and place in oven preheated to 200 ° C Cook 25 min., Until soft. Remove pumpkin from oven and cool. Peel shrimp, leaving tails. Separate the back and remove the dark vein.

Step 2

Bruschetta with pumpkin and shrimps

Place the shrimp in a pan of boilingsalted water and boil for 2-3 min., until they turn pink. Fold in a colander. Place baguette slices on a baking sheet, brush with olive oil. Put in the oven and bake for 5 min., Until golden brown. During baking, turn the bread 1 times. Put the pumpkin in a blender and whisk together with cheese, 1 tbsp. l. lemon juice and honey into a homogeneous mass.

Step 3

Bruschetta with pumpkin and shrimps

Peel the onions and cut into small cubes. Leaves arugula tear into 2-3 pieces. Mix the arugula and onion. In a small bowl, combine 2 tbsp. l. olive oil and 1 hour. l. lemon juice, salt and pepper and whisk well. Season the salad and toss. Spread the toasted bread with pumpkin cream. Top with shrimp, and her salad of arugula. Sprinkle with toasted pumpkin seeds and shavings of Parmesan cheese (optional).

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