Ingredients

pumpkin
frankfurters
amachito pepper
rosemary
extra virgin olive oil
salt
some slices of homemade bread

Preparation

To prepare the bruschetta with amachito pepper, baked pumpkin and frankfurter, first cut the pumpkin into slices about 4-5 mm thick, after removing the peel and the stringy part with the seeds.

Arrange the pumpkin slices in a baking tin lined with baking paper and lightly greased with olive oil, then season with salt, brush with more olive oil and sprinkle with rosemary leaves. Heat oven to 180 °C and cook for about half an hour. Cut the frankfurters into rounds and bake for a few minutes.

Cut the bread for bruschetta into thick slices (about 1.5-2 cm) and toast on the grill or oven. Rub the Amachito pepper on them, then season with a pinch of salt and a drizzle of extra virgin olive oil. Arrange the slices of baked pumpkin and the frankfurter's rounds on the bruschetta. The bruschetta with amachito pepper, baked pumpkin and frankfurter should be served hot, just ready.