Name: Roast pumpkin and fetta bruschetta
Cook time: 35 min
Total time: 35 min
Ingredients: 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

Ingredients

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

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.