1tbspPaysan 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.