Butternut Bruschetta

Butternut pumpkins are bottle-shaped pumpkins with a cream colored skin. Because the skin of this pumpkin is not very thick and the pumpkin contains few strands and seeds, this pumpkin is the easiest pumpkin to prepare! The taste is sweet and nutty and the color turns every dish into a party.

We made bruschetta with a delicious spread of ricotta, mint, garlic and pistachio nuts and garnished the bruschetta with fresh pomegranate seeds!

1 baguette, cut into slices
The seeds of 1 pomegranate
1 butternut pumpkin, cut into thin slices
50g pistachio nuts, peeled
250g ricotta
25g fresh mint
80g pecorino cheese
2 cloves of garlic, pressed
Olive oil
Pepper and salt

1. Mix the pumpkin slices with 1 tbsp. olive oil and pepper and salt. Bake them in a pre-heated oven at 200ºC for about 20 minutes.
2. Mix 3 tbsp. olive oil with half of the pressed garlic and stir. Spread the baguettes on a second baking dish and drizzle the garlic oil. Bake for about 8 minutes until they turn golden brown.
3. In the meantime, grind the mint (keep something aside for the garnish), pistachio nuts, pecorino, the rest of the garlic, 1 tbsp. olive oil, pepper and salt in a food processor. Spoon the ricotta through.
4. Spread the ricotta mixture over the baguettes and place the pumpkin slices, mint and pomegranate seeds on top.


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