Crostini with pumpkin

Crostini with pumpkin cream

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For me, the presence of a ripe pumpkin, whether in a store or in garden, is a sign of the upcoming fall. During that season, the availability of fresh vegetables and fruits decreases significantly. Due to the small selection, pumpkin becomes one of the most frequently used vegetables of those months. Pumpkins can be used to create delicious savoury dishes as well as sweet treats. Here are some pumpkin dishes for you to try.

The recipe for crostini with pumpkin cream, which you can find below, will work well when looking for inspiration for breakfast, dinner or an appetizer. These pumpkin cream crostinis are quick to prepare when you have some pumpkin puree at hand. This is generally the case with me, because when I make puree, I often freeze a large part of it and I can go back to it any time. I used pomegranate seeds, sugar pea shoots and chili pepper to decorate the crostinis. These crostinis not only look beautiful, but also taste delicious.

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Crostini with pumpkin
Crostini

Ingredients for crostini with pumpkin cream.

  • 150 g cream cheese
  • 150 g pumpkin puree
  • 1/2 teaspoon of chopped chili
  • a pinch of colourful pepper
  • 1/4 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 medium-sized baguette
  • 2 tablespoons of pomegranate seeds
  • a bunch sugar pea shoots

How to make crostini with pumpkin cream.

Put cold pumpkin puree, cream cheese, chili pepper, pepper and salt into a bowl. Mix them thoroughly.

Cut the baguette into thin slices, about a centimetre thick each. Gently brush each slice with olive oil and place them on a hot frying pan. Toast on both sides, until the bread is lightly browned. Remove the crostinis from the pan and let them cool down.

Place the cold crostinis on the countertop, spread each one with pumpkin cream and decorate with pomegranate seeds and sugar pea shoots. You can also use chili pepper for decoration if you like spicy food.

Crostini with pumpkin
Crostini

Good to know when making crostini with pumpkin cream.

I prepared pumpkin puree according to the recipe HERE. I used butternut squash to make this puree, because in fact this is the type of pumpkin I use most often. After blending the pumpkin, I additionally rubbed the puree through a dense sieve. As a result, the consistency of the puree was more creamy and delicate.

Do you like dished made from pumpkin? If so, try our recipe for Pumpkin cheesecake.

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Crostini with pumpkin cream
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