Raclette Cheese Squash Crostini


Total time: 35m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 556 Kcal, 25g Protein, 64g Carbohydrates, 20g Fat


Ingredients

  • 1 tbsp. olive oil
  • 2 spring onions, including green parts, cut into thin rounds, green set aside
  • 250 g pumpkin (e.g. Butternut), diced
  • 0.5 tsp. salt
  • 0.5 tsp. caraway seeds
  • 1 dl apple juice
  • 8 slices bread (z.B. Pagnol, je ca. 60 g)
  • 1 tbsp. coarse-grain mustard
  • 200 g raclette cheese with pepper, grated

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Instructions

  • Heat the oil in a pan. Sauté the squash and onions for approximately 5 minutes, season. Add the apple juice and bring to the boil briefly.
  • Arrange the slices of br• Arrange the slices of bread on a baking tray lined with baking paper, drizzle a bit of juice on the bread slices and brush with mustard. Distribute the cheese and squash on the bread slices. Bake for approximately 15 minutes in the upper half of an oven preheated to 200 °C. Sprinkle the reserved onion greens on top of the crostini.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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