Winter Pumpkin Crostini

30 minutes meal · 5 ingredient recipe · balsamic · balsamic dressing · balsamic glaze

Prep 1

This recipe is a part of #thehomeseries in Kitchen Therapy Conversations

Grilled pumpkin is one my favourite ingredients to work with – not only does it taste delightful, but it is also filling and substantial ingredient, full of Vitamin A, antioxidants and anti-inflammatory properties, and low in calories, high in fiber, potassium and minerals! In this crostini, I layer grilled pumpkin slices with some herbed butter, cream cheese, rocket leaves, nuts and a few shavings of grana Padano cheese. The marinade is a simple one with balsamic, honey, garlic and chilies which can be drizzled extra!

INSTRUCTIONS

1 Whisk the marinade ingredients together in a small bowl

2 Place a pan on high heat and place the pumpkin slices on it, brushing the marinade over each slice. Cook until they are cooked through, continuously adding the marinade as required

3 Remove from the pan and set aside

4 Prep the crostini by first toasting the bread slices on both sides

5 Then smear butter and cream cheese generously on one side

6 Press down some rocket leaves on each slice

7 Then arrange the cooked pumpkin slices on top

8 Garnish with some nuts, shaved grana Padano cheese and a drizzle of extra honey or marinade

ingredients

Toasted baguette or sourdough slices
5-6 thin slices of pumpkin
butter
cream cheese
grana Padano cheese shavings
rocket leaves
toasted nuts – almonds or walnuts
honey for drizzling

Marinade:
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
½ clove garlic, minced
fresh rosemary
salt and pepper
chili flakes - optional

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