With or without soup, this monster of a toastie is a totally delicious indulgence.
Serves: 4
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
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
Preheat the oven to 180°C fan bake.
Place the pumpkin on a lined baking tray. Stir the oil and curry powder together, then brush onto both sides of the pumpkin and season with salt and pepper. Roast for about 15 minutes, or until tender but still holding its shape. Set aside.
Halve the bread lengthways and place the bottom half on a lined baking tray. Save the other half for making breadcrumbs and freeze. Spread with the cream cheese, then the chutney. Combine the cheeses and layer up with the pumpkin and gherkins. Season with salt and pepper.
Place in the oven and bake for about 25-30 minutes, or until golden and the cheese is melted. Cut into wedges.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.