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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I think feta and pumpkin are meant to go together-the salty and sweet flavours work so well. Ingredients:
4 cups pumpkin, peeled diced into 1/2 inch cubes |
2 tablespoons olive oil |
200 g feta, crumbled |
1/4 cup extra olive oil |
1 tablespoon finely chopped fresh sage |
1 long french breadstick |
cooking spray |
100 g walnuts, toasted, finely chopped |
salt and pepper |
extra fresh sage leaf (to garnish) |
Directions:
1. Toss pumpkin in 2 tablespoons olive oil. Place in a large baking dish lined with baking paper and bake at 200c for 25 minutes or until tender.
2. Combine feta, oil and sage in a small bowl.
3. Trim and discard ends from breadsticks. Cut breadsticks into 1/2 inch slices. Spray both sides with cooking oil and place on a baking sheet.
4. Cook under a hot grill (broiler), turning half way through cooking, until lightly browned all over.
5. Transfer cooked pumpkin mix to a large bowl, add the walnuts and salt and pepper; crush mix lightly with a fork.
6. Spread feta mixture on toasts, top with pumpkin mixture and garnish with a sage leaf.
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