When I was a kid, I hated pumpkin. I have one particular vivid memory sitting in out restaurant style booth dining table (nice!) with my Sister being tortured by a bowl of pumpkin soup my Mum made.
My Sister suggested I scull some water after each spoon of soup. I filled my purple, plastic mug with water and followed her lead to finish the soup and be let off the table. My love of pumpkin since then has certainly grown and it is one of my favourite autumn foods.
I recently bought a huge Kent pumpkin most of which became soup and the rest was roasted and smeared on some toast to give you Honey Sesame Roasted Pumpkin Crostini with Feta and Rocket Oil. I don’t think you’ll need water to get this down (I hope!).
Honey Sesame Roasted Pumpkin Crostini with Feta and Rocket Oil (Serves 4)
You will need:
- 800 grams of pumpkin cut into large slices
- 1 tablespoon of honey
- 1 tablespoon of sesame seeds
- 2 tablespoons of olive oil
- salt and pepper
- 70 grams of feta
- 4 slices of sourdough bread, toasted
- 1 cup of rocket
- 1/4 cup of olive oil
What you need to do:
- Preheat the oven to 2o0 degrees Celsius and line a baking tray
- Combine the salt, pepper, honey and 2 tablespoons of olive oil in a small bowl
- Brush the pumpkin with the honey mix and sprinkle with sesame seeds and bake for about 40 minutes until soft and crispy around the edges
- Meanwhile, blend the rocket and 1/4 cup of olive oil in a food processor and set aside
- Top the toasted sourdough with the pumpkin then the fetta
- Drizzle over the rocket oil