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