Roasted Garlic Butter Crostini with Pumpkin and Fennel Carpaccio

Name: Roasted Garlic Butter Crostini with Pumpkin and Fennel Carpaccio
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 160 g sourdough bread; 30 ml orange juice; 20 g pumpkin seed; 2/3 red kuri pumpkin; 1/2 fennel; 80 g butter; 2 tbsp olive oil; 2 clove(s) garlic; 2 tbsp white balsamic vinegar; 2 tsp honey

30 min

Veggie

654

For 2 Portions

160 g

sourdough bread

30 ml

orange juice

20 g

pumpkin seed

2/3

red kuri pumpkin

1/2

fennel

80 g

butter

2 tbsp

olive oil

2 clove(s)

garlic

2 tbsp

white balsamic vinegar

2 tsp

honey

salt

pepper

1. All set?

2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).

3. Wash pumpkin, halve, deseed, and slice into thin wedges.

Roasted Garlic Butter Crostini with Pumpkin and Fennel Carpaccio

This is how you get the recipe: