Monday, 17 October 2011

Pumpkin and Philly Bruschetta - Halloween Recipe 3

For our next Halloween recipe we have a deliciously simple seasonal snack from Philadelphia.  Perfect for a grown-up Halloween or Bonfire Night party!  Take a look at the Philadelphia website for lots more wonderful recipes.


Pumpkin and Philly Bruschetta


Serves: 6
Prep time: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes 
1000 g pumpkin or butternut squash, peeled & de-seeded
1 tbsp olive oil
2 sprigs rosemary
black pepper to taste
1 – 2 cloves garlic, finely sliced
1 ciabatta loaf or small white loaf, thickly sliced
180 g Philadelphia Light
1. Cut the pumpkin into chunks and toss in the oil with the rosemary and black pepper.
2. Place in a lined oven tray and bake at 200C, 400F, Gas Mark 6 for 15 - 20 minutes, until turning golden and tender. Add garlic and cook for a further 8 - 10 minutes.
3. Lightly toast the bread slices and spread with the Philadelphia. Top with pumpkin mixture and serve immediately.


Nutritional Information (per serving)

Energy 932 kJ / 222 kcal, Protein 8.8g, Fat 7.598g, Carbohydrate 31.1g
Tip: To increase the fibre content why not use granary bread

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