Bruschetta

Name: Bruschetta
Cook time: 35 min
Total time: 35 min
Yield: 15 slices
Ingredients: 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

+ 35 minutes

Serves 15 slices

Entertaining Bread Easy Meal Idea Bruschetta

Back to recipes

Ingredients

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

Buy these ingredients now

Method

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.