Crostini with pumpkin and pancetta

These pumpkin and pancetta crostini can be served as an appetiser or paired with an entrée 

Serves 4


  • 200g pumpkin
  • 4 slices pancetta
  • 8 sage leaves
  • Fresh chilli to taste
  • 1 clove garlic
  • 3 slices of orange peel
  • 1 small baguette
  • Olive oil
  • Salt to taste


  1. Slice the baguette into thin rounds - approximately 2cm thick each.
  2. Lay them on a baking sheet and drizzle with olive oil and season with salt. Place in an oven set at 180C for around ten minutes or until they have turned golden brown and are crispy. Keep an eye on them as they can burn quickly if forgotten.
  3. On a separate tray lay out some baking paper and spread out the pancetta. Transfer to the oven. It should take as long as the bread. Remove when crispy.
  4. In the meantime, dice the pumpkin into cubes of around 2cm.
  5. Finely chop the sage, garlic and chilli and fry off in a little olive.
  6. Add the orange peel and do not allow the garlic to colour too much as it will easily turn bitter.
  7. Add the pumpkin and cook for 5 minutes, stirring frequently to avoid sticking. Add in 100ml of water and cook until the water reduces and the pumpkin is tender and easily squashed with a fork. If still under then add a little more water and leave to cook till soft.
  8. Remove the peel from the pumpkin mixture and discard.
  9. Mash gently with a fork and spoon a little bit onto each piece of bread.
  10. Break the pancetta into small shards and place a couple on each piece; sticking them into the mixture to give height. 

This recipe first appeared on Gourmet Today, December, 2018

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