Pumpkin crostini with rocket pesto
Monday, April 1, 2019
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These colourful pumpkin crostini with rocket pesto are gorgeous to look at and easy to make. They make a great vegan and gluten-free lunch or snack.
Ingredients
∙ Makes 4 crostini
Produce
4 slices Butternut pumpkin / squash
1 Garlic clove, large
28 g Rocket
Condiments
2 tbsp Lemon juice
Baking & Spices
1 Black pepper
2 tbsp Nutritional yeast
3/4 tsp Salt
1 pinch Sugar
Oils & Vinegars
1 Olive oil
120 ml Olive oil, extra virgin
Nuts & Seeds
1 tbsp Pine nuts
28 g Walnuts
Bread & Baked Goods
4 slices Bread, toasted
Dairy
1/2 cup Hummus or vegan ricotta
Other
½ tsp chilli flakes OR Turkish pul biber
seeds of ½ pomegranate
Ingredients
∙ Makes 4 crostini
Produce
4 slices Butternut pumpkin / squash
1 Garlic clove, large
28 g Rocket
Condiments
2 tbsp Lemon juice
Baking & Spices
1 Black pepper
2 tbsp Nutritional yeast
3/4 tsp Salt
1 pinch Sugar
Oils & Vinegars
1 Olive oil
120 ml Olive oil, extra virgin
Nuts & Seeds
1 tbsp Pine nuts
28 g Walnuts
Bread & Baked Goods
4 slices Bread, toasted
Dairy
1/2 cup Hummus or vegan ricotta
Other
½ tsp chilli flakes OR Turkish pul biber
seeds of ½ pomegranate