Roasted Pumpkin and Goats Cheese Tartine

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
2.5	each	La Famiglia Garlic Bread
250	g	Pumpkin
50	mL	Crisco Canola Oil
5	g	Salt
7.5	g	Black pepper (ground)
125	g	Meadow Lea Original Spread
7.5	g	Sage leaves
5	g	Lemon peel
25	mL	White vinegar
125	g	Goat’s cheese
12.5	mL	Honey
25	mL	Milk (full cream)
2.5	g	Salt
2.5	g	Black pepper (ground)
25	mL	Cornwell’s White Vinegar
125	g	Oli & Vine Aioli
7.5	g	Fresh herbs (chopped)
2.5	g	Salt
2.5	g	Black pepper (ground)
5	mL	Lemon juice
25	g	Fresh pomegranate seeds
25	mL	Pomegranate molasses
12.5	g	Fresh herbs
25	mL	Herb oil
12.5	g	Soft herb leaves, parsley, mint, chervil, basil
250	mL	Simply Vegetable Oil

Pre heat oven to 180°C, place La Famiglia garlic bread on a lined tray and bake until golden brown.

Cut 100gm pumpkin into uniform squares, coat with Crisco Canola Oil and season with salt and pepper.
Place on a lined tray and roast in the oven for 20 mins until golden brown.
Place Meadow Lea Original Spread in a saucepan over medium heat and cook until it turns a rich golden-brown colour.
Turn heat on low, add sage leaves, lemon peel and season with salt and pepper.
Spoon sage spread over the cooked pumpkin, add a splash of Cornwell’s White Vinegar and serve on top of La Famiglia Garlic Bread.

Add the goat’s cheese to a blender and process until smooth. Gradually add 5g of honey, then season with salt and pepper. If the mixture is too thick, incorporate milk to loosen the mixture.

Mix Oli & Vine Aioli with freshly chopped herbs and lemon juice. Season with salt and pepper.