Roasted Pumpkin and French Garlic & Herb Cream Cheese on Rye Toast
Try this delicious creamy dish this Autumn and treat your belly to a warm and comforting snack.
Roasted Pumpkin and French Garlic & Herb Cream Cheese on Rye Toast
Try this delicious creamy dish this Autumn and treat your belly to a warm and comforting snack.
Servings: 2 people
Ingredients
- ½ small pumpkin peeled and sliced 2cm thick
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- Salt and pepper to taste
- Small bunch sage leaves picked
- 30 g of walnuts
- 2 thick slices of rye bread
- 1 tbsp Paysan Breton French Garlic & Herb Cream Cheese
Instructions
- Preheat the oven to 180°C. Add the pumpkin slices to a roasting tray with 1 tbsp of the oil, spices, and seasoning. Cook in the oven for around 20 minutes, until soft and golden.
- Meanwhile heat the rest of the oil in a small frying pan on a medium heat. Add the sage leaves and cook for a minute or so, until crispy. Remove with a slot-ted spoon and drain on kitchen paper.
- Add the walnuts to the same pan and cook until fragrant and golden.
- Toast the rye bread and spread thickly with the cream cheese. Top with the pumpkin slices and finish with the walnuts and crispy sage leaves.
Find out more at www.paysanbreton.co.uk
Lead photo credit : Roasted Pumpkin, Walnuts and French Garlic and Herb Paysan Breton by Paysan Breton
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