Recipe: Spicy Pumpkin Bruschetta

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Pumpkins are not only popular, but they are good for you. Chris Molyneux, Executive Chef of Parallel Post joind FOX 61 Morning Extra with a recipe that will help you get the most of the fall treat which is rich in vital antioxidants, and vitamins.

Spicy Pumpkin Bruschetta


1 ea.         Pumpkin, save seeds
24 ea.      U/12-15 wild shrimp, peels and deveined
1 oz          lemon juice
1 oz.         Cayenne pepper
2 oz.         Sea salt
1 oz.         White pepper, ground
4 oz.          unsalted butter , cubed
3 oz           Baby arugula
4 oz           Fresh crumbled goat cheese
1 loave     Ciabatta bread
5 oz          EVOO
1 sprig.     Fresh rosemary
1/2 cup.      Pumpkin seeds

Pre heat oven to 400 Take the pumpkin deseed place the seeds aside for later cut pumpkin into 4 wedges.

Season pumpkin flesh with salt and pepper and rub 2 oz olive oil all over the pumpkin and break up Rosemary on the pumpkin flesh

Toast pumpkin in oven for 30-40 mins l. Then take and to cool for 5 mins

Take shrimp peeled and deveined and 1 oz olive oil and the lemon juice

Add salt and pepper and put aside can grill or sauté these

Scrap the pumpkin flesh out and fold in the goat cheese and 3 oz butter. Mix until it is smooth. Take out Rosemary stems. Taste add salt and pepper in need

Heat up 2 oz butter and the cayenne tops the seeds in the mixture.  Toast pumpkin seeds in the oven for 4-5 mins.

Cut the ciabatta loaf into 3/4 slices. This with olive oil and salt pepper. Bake in oven for 5-6 mins.

Sautéed or grilled the shrimp.

Take pumpkin cheese mixture and smear one side of the ciabatta, place a shrimp on top and garnish with baby arugula and spicy pumpkin seeds.

Pumpkin Bread


4 cups-medium diced bread
1/2 cup-dried cranberries
1cup-rough chopped white chocolate
1 1/2-roasted diced pumpkin
(melted butter, sugar, cinnamon and nutmeg)

Custard mix:
1quart-heavy cream
4 whole eggs (beaten)
1 1/2-sugar

In medium mixing bowl combine bread, cranberries, white chocolate, and roasted pumpkin all together and set aside.

In medium mixing bowl combine heavy cream, sugar, eggs, cinnamon and nutmeg mix with wire whisk and make sure it's all incorporated.

In any desirable baking pan or thin foil cups put the pumpkin mixed in a pan and pour the custard mixed over until it filled up.
Bake at 300 degrees for 30 minutes