A super tasty and crunchy bruschetta with pumpkin cream and paprika crispy beans. Perfect for a quick but flavorful lunch!
Step 1 of 4: Toast the slices of bread in a pan with a drizzle of oil until golden brown.
Step 2 of 4: Cook the diced 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 obtain a smooth cream.
Step 3 of 4: In a bowl, mix the beans with paprika, salt, and a drizzle of oil. Cook in the air fryer at 190°C for 10 minutes, until crispy.
Step 4 of 4: Spread the pumpkin cream on the toasted bread and finish with the crispy beans.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving326 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,565 kJ374 kcal | 480 kJ115 kcal |
| Fat | 1.14 g | 0.35 g |
| of which saturated fatty acids | 0.23 g | 0.07 g |
| Carbohydrates | 77.39 g | 23.74 g |
| of which sugars | 8.61 g | 2.64 g |
| Fibre | 10.76 g | 3.3 g |
| Protein | 13.63 g | 4.18 g |
| Salt | 0.59 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
