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Pumpkin Prosciutto Crostini

10 Ingredients or less - Leftovers - Open fire

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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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Outdoor, Snacks
Servings 2
Diet Meat Based


  • bread
  • sage
  • 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!


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


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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