Summary

Ingredients

• 300 g pumpkin (se) (Hokkaido), cleaned
• 1 avocado (s), ripe but not too soft
• 200 g mozzarella
• 1 tablespoon lemon juice
• 4 tablespoon sour cream
• 2 tablespoon yogurt
• 1 clove garlic
• salt and pepper
• 1 teaspoon, coated paprika, hot
• 1 dash Tabasco

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Instructions

1. Cut the pumpkin into narrow slices, halve or quarter them again depending on the size. Spread the slices on a baking sheet lined with baking paper, season with salt and bake in a preheated oven at approx. 180 ° C for about 20 minutes until soft.
2. Peel, core and cut the avocado into thick strips, then drizzle with lemon juice.
3. Halve the mozzarella and cut into thin slices (about the size of the pumpkin and avocado pieces).
4. Peel and press the garlic and stir together with the sour cream, yoghurt, salt, pepper, paprika and Tabasco until smooth.
5. Place a piece of mozzarella on top of the still warm pumpkin pieces. Put a teaspoon of cream on top of the mozzarella, then top with a piece of avocado, add salt and pepper to taste.
6. If necessary, pin the canapes with wooden skewers.