Pumpkin Bruschetta
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Water1 tbsp
Yeast1.5 tsps
Salt1 tsp
Sugar1
Flour2 tbsps
Butter (melted)1 cup
Olive Oil2 large
Garlic Cloves (crushed)1.5 tsps
Dried Basil1 tsp
Kosher SaltDirections:
1
To make the Pumpkin Bread: Preheat oven to 375 degrees F
2
Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes
3
Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes
4
Punch down dough, recover, and allow to rise again for another 30 minutes
5
Punch down for a second time
6
Shape into a long, slender loaf
7
Place the loaf on a greased cookie sheet sprinkled with cornmeal
8
Rub the top of the loaf with water
9
Bake for 25 to 30 minutes, or until cooked through
10
To make the Bread Dip: Preheat the oven to 300 degrees F
11
Combine ingredients for bread dip
12
When bread cools, slice thin and dip each piece (each side) of bread into mixture
13
Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once
14
To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator
15
Top bread with bruschetta and serve