Pumpkin Bruschetta


1 cup pumpkin puree

1 jalapeno, minced

1 shallot, minced

1 tablespoon Italian parsley, chopped

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper or Baklouti Chile Pepper olive  oil

1 teaspoon fresh thyme, chopped

salt and freshly ground black pepper, to taste 

1 baguette, sliced 1/2 inch thick

1 cup grated mozzarella cheese

1 cup grated manchego cheese

 

Preheat oven to 350 degrees F. To make the topping, mix the first six ingredients together. Spread the topping on each of the baguette slices and place on baking tray. Bake until hot and slightly brown — about 5 to 8 minutes. 

Combine mozzarella and manchego cheeses. Remove bruschetta from oven, top with a dollop of cheese and serve hot.

Makes approximately 30 pieces.