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!

The Recipe


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

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


Whisk the marinade ingredients together in a small bowl
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
Remove from the pan and set aside
Prep the crostini by first toasting the bread slices on both sides
Then smear butter and cream cheese generously on one side
Press down some rocket leaves on each slice
Then arrange the cooked pumpkin slices on top
Garnish with some nuts, shaved grana Padano cheese and a drizzle of extra honey or marinade

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.