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Pumpkin and spinach croutons

ingredients

servings

2

Wheat flour bread

2 slices

Pumpkin

100 oz

Spinach

50 oz

Salt

to taste

Extra virgin olive oil

to taste

starters from Italy

Pumpkin and spinach croutons

Pumpkin and spinach croutons

vegan with gluten

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and spinach croutons

Pumpkin and spinach crostini are tasty bruschettine suitable as an aperitif or even to enrich a vegetarian appetizer.

Pumpkin and spinach croutons step 1

step 1

Making pumpkin and spinach crostini is quick and easy. Let the pumpkin cut into small pieces, season with a pinch of salt, a teaspoon of oil and transfer it on a plate covered with baking paper.

Pumpkin and spinach croutons step 2

step 2

We pass the plate in the oven and let the pumpkin cook for 15-20 minutes at 180 degrees in ventilated mode until it is completely cooked.

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Pumpkin and spinach croutons step 3

step 3

Toast the slices of bread and transfer them on a serving plate. Squeeze and break the spinach.

Pumpkin and spinach croutons step 4

step 4

All that remains is to fill the bread by distributing spinach and chunks of pumpkin on its surface. We finish with a little oil and a pinch of salt. Our delicious pumpkin and spinach croutons are ready to be tasted.

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