Pumpkin Crostini

This scrumptious seasonal appetizer is a creative new way to prepare pumpkin. Crispy crostini are topped with fresh pumpkin relish for an irresistible snack.

Pumpkin Crostini
Crostini mit Kürbisrelish
Course Appetizers
Keyword Pumpkin, Thanksgiving
Servings 4


  • 1/2 pound pumpkin flesh
  • 3 teaspoons white wine vinegar
  • 1 small garlic clove
  • 1 red onion finely diced
  • Salt freshly ground black pepper
  • 2/3 ounce pumpkin seeds plus some for decoration, 20 g
  • 1/2 tablespoon rapeseed oil 10 ml, or canola
  • 1 rustic ciabatta-style bread enough for 12 slices
  • butter
  • pumpkin seeds
  • fresh basil
  • mâche for garnish feldsalat
  • julienne-style carrots and celery or kohlrabi if available


  • Finely dice the pumpkin flesh. Sauté half of the diced pumpkin with the white wine vinegar, salt and pepper for about 10 minutes, then purée with an immersion mixer.
  • Peel and finely chop the garlic. Add the diced onion and garlic and the remaining pumpkin to the purée, combine well and season to taste with salt and pepper.
  • Quickly roast the pumpkin seeds in a little bit of oil and salt.
  • Cut the ciabatta bread into thin slices, spread a bit of butter on each slice and bake in a preheated oven at 425 degrees F until golden brown.
  • Spread about 1 tablespoon of the pumpkin relish on each of the crostini, sprinkle with the roasted pumpkin seeds and basil leaves. Garnish the crostini with fresh mâche and the julienne-style vegetables.