SPICED PUMPKIN AND PROSCIUTTO CROSTINI

Serves 6, prep 25 mins, cook 50 mins

WHAT YOU NEED

300g loaf stonebaked ciabatta

1 clove garlic, crushed

100g packet sliced prosciutto

75g soft feta

SPICED PUMPKIN 800g butternut pumpkin, peeled, cut into 1cm cubes

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

1⁄3 cup extra virgin olive oil

1 To make spiced pumpkin, place pumpkin and onion in a large roasting pan lined with baking paper.

2 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.

3 Cover tightly with foil. Cook in a moderate oven (180°C) for 30 minutes. Remove foil. Cook a further 20 minutes, or until golden and tender.

4 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.

5 Cook in same moderate oven for about 15 minutes, or until crisp. Cool on trays.

6 Place prosciutto in a single layer on a separate, greased oven tray.

7 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.

8 To serve, spread feta over toasted slices. Top with spiced pumpkin and prosciutto.