Roast pumpkin and fetta bruschetta
Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead. Note
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Ingredients
- 1 long french bread stick (300g)
- cooking-oil spray
- 1 1/2 kilograms butternut pumpkin
- 1 teaspoon dried chilli flakes
- 1 1/2 teaspoon cumin seeds
- 2 tablespoons extra virgin olive oil
- 1/2 cup (50g) walnuts, roasted, chopped coarsely
- 180 grams persian fetta, crumbled
- 1 tablespoon fresh thyme leaves
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