A super tasty and crunchy bruschetta with pumpkin cream and crispy paprika beans. Perfect for a quick lunch full of flavor!
Toast the slices of bread in a pan with a drizzle of oil until golden brown.
Cook the cubed pumpkin in a pan with a drizzle of oil, a clove of garlic, salt, and pepper. Once soft, blend everything with an immersion blender until you achieve a smooth cream.
In a bowl, mix the beans with paprika, salt, and a dash of oil. Cook in an air fryer at 190°C for 10 minutes, until crispy.
Spread the pumpkin cream on the toasted bread and top with the crispy beans.
Air fryer
Immersion blender
Vegetarian recipe, ideal for a quick and tasty lunch.
Italy, Lazio
| Energy (kcal) | 165.1 |
| Carbohydrates (g) | 31.23 |
| of which Sugars (g) | 6 |
| Fat (g) | 1.61 |
| of which Saturates (g) | 0.27 |
| Protein (g) | 5.9 |
| Fiber (g) | 5.05 |
| Sale (g) | 0.24 |
