Roast Pumpkin, fetta and caramelised onion Tartine

Ingredients

• One small pumpkin or half a large Pumpkin
• Salt and pepper to taste
• 2 garlic cloves, chopped
• 2 tablespoons balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 1 ½ cups crumbled Greek feta
• Dash of cayenne
• Grated zest of half a lemon
• Juice of half a lemon
• 3-4 leaves of fresh parsley
• 6 slices of Choice Gluten Free Artisan Loaf

Ingredients

Preheat oven to 375F/180C

Toss the pumpkin, garlic, salt, pepper, balsamic and 2 – 3 tablespoons olive oil together in a mixing bowl and place in a shallow pan. Cover and roast for about 20 – 25 minutes, or until the pumpkin tender. Remove and keep warm, covered.

While to pumpkin is roasting, place the feta, 2 tablespoons olive oil, grated lemon zest and juice, cayenne in the bowl and toss gently ensuring ingredients are well coated and marinated.

Brush the remaining olive oil on the bread slices. Bake until golden, turning once, about 5 – 6 minutes.

Cool down the bread a little and spread the feta mixture evenly over the slices. Top with pumpkin cubes. Garnish with a drizzling of balsamic and, if desired, with fresh parsley, cayenne, black pepper, lemon zest and/or a drizzling of olive oil or serve as is.