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Autumn Pumpkinand Grape Crostini

Recipe by Chef Max Mariola on InstagramAdded 3 November 2026.

15 minutes to prep, 20 to cook. A delightful autumn snack that pairs sweet grapes and buttery pumpkin with melty provola cheese on crunchy crostini. The warm, savory topping is brightened by a hint of garlic and onion, making it perfect for a festive harvest gathering. Serve with a robust red wine for an extra touch of indulgence.

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Method

  1. Heat extra virgin olive oil in a pan and sauté the sliced pumpkin until tender.

  2. Add the minced garlic, sliced onion, a splash of water, white pepper and salt; cook briefly.

  3. Stir in the fresh halved grapes just to warm them through.

  4. Toast the bread slices, then top each with provola cheese and melt under a broiler or in a pan.

  5. Spoon the pumpkin‑grape mixture over the melted provola crostini.

  6. Serve immediately with a glass of full‑bodied red wine.

Tips while you cook

Sauté pumpkin first
Cook the sliced pumpkin until tender before adding any liquids.
Add grapes at the end
Stir in the halved grapes only to warm them through, preserving their texture.
Melt provola before topping
Toast the bread and melt the provola cheese under a broiler or in a pan before adding the pumpkin‑grape mixture.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Chef Max Mariola made this.

The recipe comes from Chef Max Mariola’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Chef Max Mariola and want this changed? Email [email protected].

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