Bruschetta with Pumpkin and Shrimps

Bruschetta is the Italian answer to tartlets and sandwiches and Russian holiday sandwiches. Yes, the choice of bread is important for making them, but the mass on the bread is much more important. She sets the tone for the whole dish, and it should be vigorous, appetizing and not very heavy. After all, bruschetta is usually just the beginning of lunch or dinner.

Ingredients

• 400-450 g pumpkin
• refined olive oil
• 20 large shrimps
• 20 pieces of baguette
• 60 g cream cheese, preferably goat cheese
• 1.5 tbsp. l. lemon juice
• 1 tbsp. l. honey
• 1 medium red sweet onion
• 30 g arugula
• 1/2 cup pumpkin seeds
• Parmesan shavings (optional)
• salt

Directions

1. Peel the pumpkin and cut into cubes. Season with salt, sprinkle with olive oil and place in an oven preheated to 200 ˚С. Cook for 25 minutes, until tender. Remove the pumpkin from the oven and cool. Peel the shrimp, leaving the tails. Cut the back and remove the dark vein.
2. Place the shrimp in a pot of boiling salted water and cook for 2-3 minutes, until they turn pink. Throw in a colander. Place the pieces of baguette on a baking sheet, brush with olive oil. Place in oven and bake for 5 minutes, until golden brown. Turn the bread 1 time during baking. Transfer the pumpkin to a blender and whisk with the cheese, 1 tbsp. l. lemon juice and honey into a homogeneous mass.
3. Peel the onion and cut into small cubes. Tear arugula leaves into 2-3 pieces. Mix the arugula with the onion. In a small bowl, combine 2 tbsp. l. olive oil and 1 tsp. lemon juice, salt and pepper and beat well. Season the salad and stir.
4. Spread pumpkin cream on toasted bread. Top with the shrimp and the rucola salad on top. Sprinkle with toasted pumpkin seeds and parmesan flakes.