Pumpkin Prosciutto Crostini

This delicious recipe of pumpkin prosciutto crostini is a great way to use up leftover bread. Also a great way to use up pumpkin if pumpkin carving. This dish was cooked over an open fire, but can be made inside the van too.

Pumpkin Prosciutto Crostini

Forest Food Stories

Meat Based

Pumpkin Prosciutto Crostini, a great recipe for cooking outdoors or vanlifers who like to cook indoors too!

5 from 1 vote

10 Ingredients or less - Leftovers - Open fire

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Lunch, Outdoor, Snacks

Servings 2

Diet Meat Based

Ingredients

  

1x2x3x

• bread
• sage
• prosciutto crudo
• 400 g pumpkin
• 10 g butter
• 100 ml coconut milk
• 1/2 lemon juice only
• salt n pepper to taste

Instructions

 

• Remove the seeds and skin from the pumpkin and cut into small pieces.
• Boil the pumpkin till tender.
• Mash the pumpkin until smooth, add coconut milk, butter and lemon juice. salt and pepper to taste.
• Roast sage and prosciutto and put everything on a toasted bread. enjoy!

Notes

This is a great way to use stale bread, just toast in a pan before you smother it in the delicious toppings!

Nutrition

Calories: 190kcalCarbohydrates: 17gProtein: 3gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 41mgPotassium: 824mgFiber: 2gSugar: 6gVitamin A: 17157IUVitamin C: 33mgCalcium: 59mgIron: 3mg

Keyword autumn, crostini, crostinirecipe, fall recipe, Outdoor, pumpkin

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