SWEET AND SOUR PUMPKIN, TOUM & PROSCIUTTO BRUSCHETTA - Cuisine Magazine - From New Zealand to the Wo
Experience a unique blend of sweet and sour butternut squash with Lebanese toum and prosciutto on crispy bruschetta—perfect for any gathering!
Ingredients
- ½ butternut, peeled, seeds removed
- 1 teaspoon coriander seeds
- ¼ teaspoon chilli flakes
- ¼ cup white wine vinegar
- 2 tablespoons sugar
- FOR THE TOUM
- 7 cloves garlic, peeled
- ½ teaspoon sea salt
- 3 tablespoons lemon juice
- 300ml rapeseed oil or olive oil (or a mixture of both)
- TO SERVE
- 1 loaf bread, sliced (I used rye)
- ½ cup shredded mint
- 6-8 prosciutto slices (optional)
- 2 tablespoons pumpkin seeds, toasted
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