Pumpkin and Goat's Cheese Bruschetta with Sage Burnt Butter
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Ingredients
- 1/2 butternut pumpkin (500g), peeled, cut into 1.5cm pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried chilli flakes
- 6 slices sourdough bread
- 1 garlic clove, halved
- 150g soft goat’s cheese
- 3/4 cup (250g) caramelised onion jam
- 50g unsalted butter
- 12 sage leaves
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