Recipe

Roast pumpkin and fetta bruschetta

Nov 30, 1974 1:00pm
  • 35 mins cooking
  • Makes 30 Item
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Ingredients

Roast pumpkin and fetta bruschetta
  • 1 long french bread stick (300g)
  • cooking-oil spray
  • 1.5 kilogram butternut pumpkin
  • 1 teaspoon dried chilli flakes
  • 1 1/2 teaspoon cumin seeds
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup (50g) walnuts, roasted, chopped coarsely
  • 180 gram persian fetta, crumbled
  • 1 tablespoon fresh thyme leaves

Method

Roast pumpkin and fetta bruschetta
  • 1
    Preheat oven to 180°C. Line two oven trays with baking paper.
  • 2
    Trim rounded ends from bread. Cut bread into 30 x 1.5cm thick slices; spray both sides with cooking oil. Place bread on oven trays. Bake 8 minutes or until browned lightly. Cool on trays.
  • 3
    Meanwhile, cut pumpkin length-ways into four slices about 3cm thick. Cut each piece into 5mm thick slices.
  • 4
    Place pumpkin, spices and oil in a large bowl; toss well to combine. Arrange slices on two baking paper-lined oven trays. Roast 25 minutes or until just tender.
  • 5
    Top bread with 3-4 pumpkin slices; sprinkle over walnuts, fetta and thyme. Drizzle with extra oil, if you like.

Notes

Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead.

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