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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.