Pumpkin Bruschetta Recipe

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Nutrition per serving    (USDA % daily values)
CAL
414
FAT
111%
CHOL
8%
SOD
102%

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Ingredients for 4 servings

2 teaspoons salad vinegar

3 grinds black pepper

Dash garlic powder

5 Roma tomatoes, diced

3 tablespoons water

Flour

1 teaspoon Kosher salt

4 tablespoons olive oil

2 large garlic cloves, crushed

1/2 teaspoon sugar

1 1/2 teaspoons salt

2 tablespoons melted butter

1 teaspoon tomato vinegar

1 1/4 cups water

18 to 20 fresh basil leaves, chopped

1 tablespoon yeast

1/4 cup olive oil

1 1/2 teaspoons dried basil

1/3 cup canned pumpkin, from a 15-ounce can, reserve the rest for the bruschetta topping (recommended: Libby's)

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