31

Jul

PUMPKIN CROSTINI WITH ROCKET PESTO
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PUMPKIN CROSTINI WITH ROCKET PESTO

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Course Entree, Main Dish
Cuisine Modern Australian
Servings 4 crostinis

Ingredients
  

CROSTINI INGREDIENTS

  • 4 slices of toasted bread use sourdough bread if you can
  • 1/2 cup hummus OR vegan ricotta
  • 4 slices of kent pumpkin
  • 1 tbsp pine nuts toasted on a pan
  • seeds of 1/2 pomegranate
  • olive oil
  • 1/2 tsp chilli flakes OR Turkish pul biber

ROCKET PESTO

  • 28 g rocket
  • 120 ml extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 28 g walnuts toasted on a pan
  • 1 large garlic clove
  • pinch of sugar
  • 1 tsp salt adjust to taste
  • black pepper to taste

Instructions
 

  • Heat the oven to 200c and line a baking tray with a piece of baking paper.
  • Peel the pumpkin and cut into 1.25 mm slices. Brush them with olive oil, season with salt and bake for 30-40 mins in the preheated oven, flipping the slices to the other side half way through baking time. The pumpkin is ready once the flesh is soft and nicely caramelised on the outside.
  • Place dry rocket, garlic and toasted walnuts in a herb chopper with olive oil. Blitz into a fine pesto. Season with lemon juice, salt, pepper, a pinch of sugar and nutritional yeast.
  • Toast your bread slices, top with hummus or vegan ricotta and caramelised pumpkin slices. Season with black pepper, drizzle with rocket pesto and sprinkle with pomegranate seeds and toasted pine nuts.
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