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Pumpkin Shrimp Bruschetta


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  • 20 jumbo shrimp
  • 1 cup canned pumpkin
  • 1/2 cup crumbled goat cheese, at room temp.
  • 1 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 1 cup arugula
  • 1/2 cup finely chopped red onion
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup Italian vinaigrette salad dressing
  • 20 slices baguette
  • 2 Tbsp. EVOO
  • 2 ounces Parmesan cheese



Step 1

In a large skillet, cook shrimp in boiling water, 2 minutes. Drain well.

Preheat broiler. Whisk pumpkin, goat cheese, lemon juice, and honey; set aside.

In a large bowl combine shrimp arugula, onion, pumpkin seeds and salad dressing; set aside.

Brush both sides of baguette slices with EVOO. Broil 2 minutes.

Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. Top with a little Parmesan cheese.

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