Spiced Pumpkin Caramelized Onion and Goat Cheese Crostinis
Ingredients
- 4-6 large slices of sourdough bread
- 1 tablespoon tomato puree
- 1 teaspoon garlic puree
- 1 teaspoon free-from pesto
- 100g passata
- One third of a small pumpkin, peeled and sliced
- 1/2 teaspoon cumin
- Black pepper to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- Generous drizzle of rapeseed oil
- 1 sweet red pepper, sliced
- 1 red onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon golden caster sugar
- Goat cheese
- Cherry tomatoes, halved
- 1 fresh red chili
- 5 fresh basil leaves
- Mixed herbs
Preparation
Mix 1 tablespoon tomato puree, 1 teaspoon garlic puree, 1 teaspoon free-from pesto, and 100g passata to make the tomato base.
Coat the sliced pumpkin with 1/2 teaspoon cumin, black pepper, 1/4 teaspoon paprika, 1/4 teaspoon chili powder, and a generous drizzle of rapeseed oil. Roast at 180C for 20 minutes, turning halfway, then add 1 sliced sweet red pepper and roast for another 10 minutes.
Fry 1 red onion in 2 tablespoons balsamic vinegar and 1 tablespoon golden caster sugar until soft to make caramelized onion.
Lightly toast each slice of sourdough bread in the toaster.
Spread 2 teaspoons of the tomato sauce on each toasted bread slice.
Top with the roasted spiced pumpkin, sweet red pepper, caramelized onion, and halved cherry tomatoes.
Crumble goat cheese over each crostini.
Bake in the oven at 180C on the top shelf with the grill on for 15-20 minutes or until the cheese begins to brown. Monitor as ovens vary.
Sprinkle with finely chopped fresh red chili, basil leaves, and mixed herbs before serving.