With or without soup, this monster of a toastie is a totally delicious indulgence.
Serves: 4
INGREDIENTS
400 grams pumpkin, peeled, seeded and cut into 1cm-thick slices
2 tablespoons olive oil
2 teaspoons curry powder
sea salt and ground pepper
1 medium ciabatta loaf
½ cup cream cheese
½ cup purchased mango chutney
1 cup grated mozzarella
2 cups grated cheddar cheese
6-8 gherkins, halved lengthways
METHOD
Preheat the oven to 180°C fan bake.
Place the pumpkin on a lined baking tray. Stir the oil and curry powder together, then brush onto both sides of the pumpkin and season with salt and pepper. Roast for about 15 minutes, or until tender but still holding its shape. Set aside.
Halve the bread lengthways and place the bottom half on a lined baking tray. Save the other half for making breadcrumbs and freeze. Spread with the cream cheese, then the chutney. Combine the cheeses and layer up with the pumpkin and gherkins. Season with salt and pepper.
Place in the oven and bake for about 25-30 minutes, or until golden and the cheese is melted. Cut into wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!