Vegan & No oil - RECIPE #2 Spicy Roast Pumpkin Bruschetta

THE STUFF YOU NEED FOR 8 BRUSCHETTA

1 Baguette (you can also use "cracotte" or rusks if you don't want to use bread)

1/2 pumpkin 

2 sliced tomatoes

2 big boiled potatoes

1 medium size onion

1 bunch of coriander

1 green chilli

dry herbs of your choice (parsley, rosemary etc)

satay sauce for spread (or any other spread of your choice such as tomato puree or mint & onion sauce) 

LET'S GET COOKING

1. Peal and cut the pumpkin into thin slices

2. Roast the pumpkin in the oven with herbs. If, like us, you don't have an oven, boil the pumpkin and then roast it in the pan with herbs, chopped green chilli pieces or tabasco, depending on how spicy you want it. You want the pumpkin to soften but still remain crunchy. In the pan it should take just 5 minutes and maybe around 10-15 min in the oven depending on your oven. 

3. Mash the potatoes and put it in a non-stick pan with chopped onion and parsley / coriander. Mix well and add salt and pepper. 

4. Add the sauce of your choice, such as satay sauce or tomato puree etc. Mix well and cook for  a few min. Then let it rest and cool down. 

5. Cut the baguette in the middle and toast the pieces either in the pan or in the oven.

6. Set out the toasts and add a thin layer of the sauce of your choice (you can use the same that you used in the potato mix) 

7. Add thinly sliced tomato (you can also add crunchy lettuce before the tomato to avoid the tomatoes making the bread soggy)

8. Spread the potato stuffing on top of which you add the sliced roast pumpkin. You can garnish with tomato, parsley or with a sprig of mint. 

ENJOY while it is warm!