WHO - - Food -

Serves 6, prep 25 mins, cook 50 mins


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.

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