Summary

Ingredients

• 500 g pumpkin meat, diced Hokkaido
• 50 g bacon, diced
• 12 slices ciabatta, approx. 1 cm thick
• 1 clove garlic, finely chopped
• 4 tablespoon pumpkin seeds, chopped
• 1 sprig rosemary, needles torn off and chopped (about /2 tablespoon)
• 40 g cheese, rated Parmeiano
• 2 tablespoon balsamic vinegar, white
• salt and pepper
• 8 tablespoon olive oil

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Instructions

1. Mix the pumpkin seeds and garlic with half of the olive oil and spread over the ciabatta slices.
2. Briefly fry the bacon with the remaining oil, add the pumpkin cubes and rosemary and fry for about 3-4 minutes over medium heat (stirring constantly). Deglaze with balsamic vinegar, season with salt and pepper
3. In the grill, roast the bread slices on a baking sheet until golden (middle rack).
4. Spread the pumpkin vegetables on the bread and sprinkle with grated parmesan.
5. Serve hot.