Monday, November 7, 2011
Roasted pumpkin and onion chutney crostini - serves as many as you want
Inspired by an add from the Australians of Always Fresh
Slice of fresh pumpkin
Bread (ciabatta or baguette would be best)
Cottage cheese or any natural cream cheese spread
 Slice the bread and toast it.
 Cut the pumpkin in thin triangles, a little smaller than the bread slices. Place on a baking sheet. Brush the triangles with a marinade of olive oil and whatever spices you feel like. I used crushed sage leaves, nutmeg, salt and pepper. Roast in the oven at 180°C for about 10 minutes.
 Spread a teaspoon of cottage cheese on each toast, top with half a teaspoon of onion chutney. Top with the warm pumpkin triangles and serve immediately.
PS. My sweet onion chutney is from Peppers (thx Charlotte!). If you cannot find any, I'm pretty sure sweet caramelized onions would be great.