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Pumpkin & Prosciutto Crostini Recipe
Oct 14, 2011 @ 10:56 AM
Posted by
Daily Value: 10%
Servings: 5
High-Fiber
Posted by
Nutrition
Cal/Serving: 200Daily Value: 10%
Servings: 5
High-Fiber
| Fat | 5g | 7% |
| Saturated | 2g | 11% |
| Carbs | 33g | 11% |
| Fiber | 12g | 47% |
| Sugars | 13g | 0% |
| Protein | 12g | 24% |
| Cholesterol | 21mg | 7% |
| Sodium | 814mg | 34% |
| Calcium | 135mg | 14% |
| Magnesium | 97mg | 24% |
| Potassium | 925mg | 26% |
| Iron | 6mg | 32% |
| Zinc | 1mg | 10% |
| Vitamin A | 59049IU | 1181% |
| Vitamin C | 16mg | 27% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 2mg | 12% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 50µg | 12% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 21% |
| Vitamin K | 63µg | 79% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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INGREDIENTS
- ½ baguette, sliced into ½-inch-thick slices
- One 15-ounce can pumpkin purée, or homemade pumpkin purée
- 3-4 tablespoons fresh ricotta
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper, to taste
- 5-6 slices prosciutto
- Fresh thyme, for garnish
DIRECTIONS
Preheat the oven to 350 degrees.
Arrange the baguette slices on a baking sheet, and place in the oven for 5-7 minutes, or until lightly toasted, and set aside.
In a medium-sized bowl, combine the pumpkin purée, ricotta, cinnamon, nutmeg, salt, and pepper and mix together until smooth.
To assemble the crostini, tear off a strip from a slice of prosciutto and drape it over a slice of baguette, top with a generous teaspoon of the pumpkin-ricotta mixture, and garnish with a couple leaves of fresh thyme. Repeat for all of the baguette slices.
Recipe Details
Servings: 5
