Roast Pumpkin and Haloumi Bruschetta. Move away from a traditional bruschetta and try this creamy Roast Pumpkin and Haloumi Bruschetta.
600g piece pumpkin, seeds and skin removed
olive oil cooking spray
olive oil, for brushing bread
8 slices ciabatta or sourdough bread
200g haloumi, drained, sliced
2 tbsp olive oil
2 tbsp small sage leaves
Preheat oven to 200 ̊C. Line a baking tray with baking paper. Cut pumpkin into 3cm cubes and place onto prepared tray. Spray with olive oil and roast for 25 minutes or until tender. Roughly mash.
Brush oil onto both sides of bread. Heat a chargrill pan over a high heat. Chargrill bread. Transfer to chopping board. Spread pumpkin onto bread. Heat a frying pan over a medium heat.
When hot, add halomoui slices. Cook for 1-2 minutes on each side or until golden. Place haloumi on top of pumpkin. Add oil to frying pan. When hot add sage leaves and cook for 2 minutes or until leaves are crisp. Sprinkle onto haloumi. Season with freshly ground black pepper and serve.