Grilled Pumpkin and Robiola Crostini
Category: Appetizers
Serves: 4
These Grilled Pumpkin and Robiola Crostini are a perfect combination of savory, creamy, and smoky flavors, featuring grilled pumpkin paired with creamy robiola cheese, tender prosciutto, and fresh spinach. A delightful dish that brings the taste of autumn to your table!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Country-style bread | 4 slices |
| Robiola cheese | 180g |
| Prosciutto cotto di Praga | 100g |
| Mantovan pumpkin | 150g |
| Baby spinach | 50g |
| Extra virgin olive oil | q.b. (to taste) |
| Fine salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
Instructions:
-
Prepare the pumpkin:
- Start by slicing the Mantovan pumpkin into thin slices (about 0.5 cm thick).
- Preheat a grill or griddle pan to medium-high heat and grill the pumpkin slices for about 2–3 minutes on each side until they are lightly charred and tender.
- Once grilled, transfer the pumpkin slices into a bowl and season them with extra virgin olive oil, fine salt, and black pepper. Set aside to let the flavors marinate.
-
Toast the bread:
- Slice the country-style bread into thick slices. Toast them on the grill until they’re golden and crispy, about 2–3 minutes on each side. The bread should have a nice crunchy texture, complementing the creamy robiola.
-
Assemble the crostini:
- Spread a generous layer of robiola cheese (about 45g per slice) onto each slice of toasted bread. The creamy cheese will add a rich, smooth base to the crostini.
- Top with a few baby spinach leaves, followed by slices of prosciutto cotto di Praga. Arrange the grilled pumpkin slices on top for a beautiful combination of flavors and textures.
-
Final touch:
- Drizzle a little extra olive oil over the crostini, and season with a pinch of black pepper and salt to taste.
-
Serve:
- Your Grilled Pumpkin and Robiola Crostini are ready to be served! These crostini are perfect for an appetizer, light snack, or as a part of a festive spread.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~13g |
| Carbohydrates | ~28g |
| Fat | ~22g |
| Fiber | ~3g |
| Sodium | ~580mg |
These Grilled Pumpkin and Robiola Crostini are the perfect autumnal appetizer, blending creamy, smoky, and savory elements. The slight bitterness of the spinach complements the sweetness of the pumpkin, while the prosciutto adds a salty contrast. A versatile and crowd-pleasing dish that’s bound to be a hit at any gathering.
