clock + 35 minutes bowl Serves 15 slices


  • 1 loaf ciabatta bread (can use any specialty bread)
  • Cooking oil spray
  • 1.5 kg butternut pumpkin, peeled
  • 1 tsp dried chilli flakes
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup (50g) roasted almonds, chopped coarsely
  • 180 g Food Snob feta, crumbled
  • 3 Tbsp pesto
  • Coriander to garnish
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  • 1. Preheat oven to 180°C. Line two oven trays with baking paper.

  • 2. Cut bread into 1.5cm thick slices; spray both sides with cooking oil. Place on one of the lined oven trays. Bake for 8 minutes or until browned lightly.

  • 3. Meanwhile, cut pumpkin length-ways into slices about 3cm thick.

  • 4. Place pumpkin, chilli flakes and oil in a large bowl; toss well to combine. Arrange slices on to the second baking paper-lined oven tray. Roast for 25 minutes or until just tender.

  • 5. Spread pesto over toasted bread and top bread with 3-4 pumpkin slices; sprinkle over almonds, feta and coriander.

  • Tip: Replace pumpkin with kumera, olives or your deli favourites.

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