Go Back
–+ servings

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

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!