Crostoni with Mushroom Yogurt Sauce

Preparation

Step 1: Prepare the ingredients

• Clean the mushrooms carefully using a brush and a damp cloth.

• Separate the stems from the caps.

• Cut the caps into slices and the stems into small cubes.

• Slice the pumpkin into pieces about 1/2 cm thick.

• Preheat the oven to 180°C conventional/static heat.

Step 2: Prepare the mushroom yogurt sauce

• Heat a drizzle of olive oil in a frying pan.

• Add the garlic clove and let it infuse briefly.

• Add the diced mushroom stems and cook over low heat for 5 minutes.

• Then add the sliced caps and continue cooking for another 3 minutes.

• Once the mushrooms are soft, season with salt and pepper and leave to cool slightly.

• Blend the mushrooms together with the yogurt until smooth and creamy.

• Cover with cling film and keep in the refrigerator until needed.

Step 3: Prepare the parsley sauce

• Place the parsley leaves, olive oil, cold water and a pinch of salt in a tall container.

• Blend with a hand blender until smooth.

• Set aside.

Step 4: Roast the pumpkin and toast the bread

• Place the pumpkin slices on a baking tray.

• Season with olive oil, salt, pepper and rosemary.

• Bake in the preheated oven at 180°C for 15 minutes.

• Add the bread slices to the same tray or to a second tray.

• Bake for a further 5 minutes, until the bread is lightly toasted.

Step 5: Assemble the crostoni

• Remove the seeds from the pomegranate.

• Spread a generous amount of mushroom yogurt sauce on the toasted bread slices.

• Arrange the roasted pumpkin on top.

• Add a few drops of parsley sauce.

Step 6: Finish and serve

• Complete with the pomegranate seeds.

• Serve the crostoni while still slightly warm.