This crostini not only tastes delicious – it looks it, too. Add a splash of colour to your entree – with soft feta and pumpkin, and it also packs a crunch.
- 300 g ciabatta loaf
- 1 clove garlic crushed
- 100 g packet prosciutto sliced
- 75 g soft feta
- 800 g butternut pumpkin peeled cut into 1 cm slices
- 1 red onion thinly sliced
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp dried chilli flakes
- ⅓ cup extra virgin olive oil
- salt and pepper to taste
- To make spiced pumpkin, place pumpkin and onion in a large roasting pan lined with baking paper.
- Combine honey, vinegar, cumin, cinnamon, chilli and 2 tbsp of the oil in a jug. Mix well. Pour over pumpkin. Season with salt and pepper. Toss to coat. Cover tightly in foil.
- Cook in a moderate oven (180°C) for 30 minutes. Remove foil. Cook a further 20 minutes, or until golden and tender.
- Meanwhile, cut 12 x 1cm thick slices from bread. Reserve remaining bread for another use. Combine garlic and remaining oil in a bowl. Brush evenly over both sides of slices. Place in a single layer on two oven trays.
- Cook in same moderate oven for about 15 minutes, or until crisp. Cool on trays.
- Place prosciutto in a single layer on a separate, greased oven tray.
- Cook in same moderate oven for about 12 to 15 minutes, or until crisp, turning halfway through. Remove. Drain on absorbent kitchen paper. Break into large pieces
- To serve, spread feta over toasted slices. Top with spiced pumpkin and prosciutto.
Toasted slices can be made up to two days ahead. Store in an airtight container. Feta can be replaced with goat’s cheese. Leftover bread can be processed into breadcrumbs. Freeze in snap-lock bags for up to two months.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.3 g|
|Total carbohydrates||38.7 g|
|- Sugars||8.6 g|
|Dietary fibre||3.7 g|