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Pumpkin and Goat’s Cheese Bruschetta with Sage Burnt Butter

Re-invent traditional bruschetta and serve up this tasty pumpkin, caramelised onion and goat’s cheese starter drizzled with sage butter.

Ingredients

1/2 butternut pumpkin (500g), peeled, cut into 1.5cm pieces 2 tablespoons olive oil 1/2 teaspoon dried chilli flakes 6 slices sourdough bread 1 garlic clove, halved 150g soft goat’s cheese 3/4 cup (250g) caramelised onion jam 50g unsalted butter 12 sage leaves

Directions

  1. Preheat the oven to 180C. Place the pumpkin on a baking paper-lined baking tray and drizzle with 1 tbs oil, season and sprinkle with chilli flakes.
  2. Roast for 20 minutes or until golden and tender.
  3. Heat a chargrill pan over high heat. Toast bread slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with garlic halves.
  4. Place toast on a baking tray. Spread each slice with goat’s cheese, top with caramelised onion and scatter with pumpkin pieces.
  5. Bake for 2 minutes or until warmed through.

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