Bruschetta with pumpkin and onions
Instructions
Peel the pumpkin, seed core and cut into small cubes.
Boil squash in salted water and coarsely chopped onion into pieces.
Drain the vegetables, cut them and add to the pumpkin well rinsed and drained capers.
Season the onions with vinegar and add the pumpkin.
Season with salt and pepper.
FRY in a pan with a little oil, then add the pine nuts to vegetables.
Place the mixture on the slices of bread previously bruscato.
Ingredients and dosing for 4 persons
- 4 slices of bread
- 200 g of pumpkin
- 1 onion
- 2 tablespoons of pine nuts
- 1 tablespoon of salted capers
- 3 tablespoons of olive oil
- 1 tablespoon of wine vinegar
- Salt
- Pepper