Roasted Pumpkin, Pickles and Mango Chutney Toastie

Ingredients:

• 400 grams pumpkin, peeled, seeded, and cut into 1cm-thick slices
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• Sea salt and ground pepper, to taste
• 1 medium ciabatta loaf
• ½ cup cream cheese
• ½ cup purchased mango chutney
• 1 cup grated mozzarella
• 2 cups grated cheddar cheese
• 6-8 gherkins, halved lengthways

Method:

1. Preheat Oven:

   • Preheat your oven to 180°C fan bake (350°F).

2. Roast the Pumpkin:

   • Place the pumpkin slices on a lined baking tray.
   • In a small bowl, mix the olive oil and curry powder together.
   • Brush the mixture onto both sides of the pumpkin slices.
   • Season with sea salt and ground pepper.
   • Roast in the preheated oven for 15 minutes, or until the pumpkin is tender but still holding its shape. Set aside.

3. Prepare the Ciabatta:

   • Slice the ciabatta loaf in half lengthways and place the bottom half on a lined baking tray.
   • Spread the cream cheese evenly over the ciabatta.
   • Spread the mango chutney on top of the cream cheese.

4. Assemble the Topping:

   • In a bowl, combine the grated mozzarella and cheddar cheese.
   • Layer the roasted pumpkin slices and halved gherkins evenly over the ciabatta.
   • Sprinkle the cheese mixture on top.
   • Season with additional sea salt and ground pepper if desired.

5. Bake:

   • Place the assembled ciabatta in the oven.
   • Bake for 25-30 minutes, or until the cheese is melted and golden.

6. Serve:

   • Remove from the oven and cut into wedges.

Tips:

• Roasting Pumpkin: Ensure the pumpkin slices are evenly coated with oil and seasoning to achieve consistent flavor.
• Bread Storage: The top half of the ciabatta loaf can be frozen for future use or made into breadcrumbs.
• Cheese Choice: Feel free to mix in or substitute other cheeses to suit your taste.

Enjoy this savory, cheesy delight with a crisp salad or on its own for a satisfying treat!