Instructions:
- To make this delicious bruschetta, start by slicing the baguette into even pieces and grilling them on a pan until they are toasted. Meanwhile, preheat the oven to 150 degrees Celsius and cut the pumpkin into big slices. Slice and roast the pumpkin in the oven for 30 minutes until it is soft and tender.
- Next, in a bowl, stir with a blender or mixer the cottage cheese, feta cheese, cream, and a pinch of salt and pepper until the mixture is smooth. Spread the cheese mixture generously over the toasted baguette slices.
- In a separate bowl, add the roasted pumpkin (soft part), chopped dried tomatoes, sliced onions, and thin slices of plums. Add a few tablespoons of olive oil, season with salt and pepper and mix.
- Top the cheese mixture with the pumpkin and plum mixture, then add the drained tuna on top.
- Place the bruschetta on a serving plate and decorate it with plum slices, lime, cherry tomatoes, tobiko, and microgreens for added flavor and presentation.
- Enjoy your delicious and flavorful bruschetta with a unique combination of roasted pumpkin, plum, and tuna – perfect for any occasion!
Tips:
- When selecting the tuna, choose the highest quality. “Brīvais Vilnis” tuna is a good option.
- When cooking the pumpkin, try to cut it into even-sized pieces so that they cook evenly in the oven.
- When slicing the plum, use a sharp knife to make thin, even slices for a better presentation.
- To make the dish even more flavorful, drizzle a small amount of olive oil on top of the finished bruschetta and sprinkle with a pinch of sea salt.
1. Cut the baguette into slices of similar size and fry on a griddle until golden brown. Meanwhile, preheat the oven to 150 degrees Celsius and cut the pumpkin into big slices. Slice and roast the pumpkin in the oven for 30 minutes until it is soft and tender.
2. In a bowl, mix the cottage cheese, feta cheese, sweet cream, a pinch of salt and pepper with a blender or mixer until smooth. Spread the cheese mixture generously over the toasted baguette slices.
3. In a separate bowl, add the roasted pumpkin (soft part), chopped sundried tomatoes, sliced onion and thin plum slices. Add a few tablespoons of olive oil, season with salt and pepper and mix.
4 Add a layer of pumpkin and plums on top of the baguette cheese and add the drained tuna.
5 Place the bruschetta on a plate and garnish with plum and lime slices, sliced cherry tomatoes, tobiko caviar and micro greens.
