Rye bruschetta with beef nerves, pumpkin and chickpeas

Clean and cut the pumpkin into cubes not too big.

Season with oil, salt and pepper and bake in the oven for 30 minutes, let it cool before continuing.

In the meantime, season the nervetti with oil, salt, tropea onion, chickpeas and mint leaves.

Assemble all the ingredients, cut the bread into slices and toast it.

Place all the ingredients on the bread and serve the bruschetta.