Name: Bruschetta
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 750 gram butternut pumpkin, half; 2 tablespoons, plus extra to drizzle olive oil; 4 cloves, skin on garlic; 12 1cm-thick slice ciabatta loaf; 1 cup baby rocket; 100 gram feta; balsamic glaze, to drizzle; cracked pepper, to season

Bruschetta

The combination of oven-roasted butternut pumpkin, creamy, crumbled feta and a divine balsamic glaze adds a wonderful twist to this classic Italian starter.

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Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

750 gram butternut pumpkin, half

2 tablespoons, plus extra to drizzle olive oil

4 cloves, skin on garlic

12 1cm-thick slice ciabatta loaf

1 cup baby rocket

100 gram feta

balsamic glaze, to drizzle

cracked pepper, to season

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Place pumpkin cut-side up on an oven tray. Drizzle with 2 teaspoons oil and season to taste. Bake 30 minutes.

3.Toss garlic in remaining oil and add to tray. Bake a further 10-15 minutes, until pumpkin is tender when pierced. Scoop seeds from pumpkin and discard. Spoon pumpkin flesh from skin into a bowl and squeeze in garlic. Mash together with a fork and season to taste.

4.Meanwhile, brush bread with remaining oil. Arrange in single layer on oven tray. Bake 5-10 minutes, until golden and toasted.

5.Spread pumpkin mixture onto toast. Top with rocket and crumble feta over. Drizzle with extra oil and balsamic glaze. Season with cracked pepper.

Little fingers are safe with this bruschetta recipe as there is no need to peel or chop the pumpkin.
Note

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Ingredients

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