Pumpkin feta garlic bread

The garlic bread for this fall !

This comforting garlic bread rescipe is the dream fall version and best news is you mostly need some canned pumpkin and feta. I am spicying mine up by including some roasted garlic and harissa paste but feel free to switch this up to your herbs or spices of choice.

🌱Vegetarian/GF option

🍽️ 2 portions

Ingredients

• 120g canned pumpkin

• 100g feta

• 1 garlic head

• 1 tbps harissa paste

• 1 tbsp butter

• 1 sourdough loaf (can be GF)

Method

• First roast the garlic by placing it on some tin foil and by drizzling the raw garlic head with olive oil. Seal the tin foil around the garlic to create a little "parcel." Roast in the oven for about 40min. At this point, the garlic should be a golden color and super-soft to touch. Remove the garlic from the oven and leave it to cool down until you can handle it. Then peel every clove individually and reserve

• Add the pumpkin, feta, roasted garlic , harissa to a bowl and mix well with a spoon until it’s all evenly combined. Season to taste. Transfer this mix to a pan, bring to medium heat and cook for 5 minutes to reduce down the pumpkin spread and help the feta melt.

• Cut your bread loaf in half and spread with the butter. The add the pumpkin feta spread. Top with as much shredded mozzarella as you want. Transfer to a baking pan covered with parchment paper

• Bake at 180C until the cheese has melted and become golden brown (about 15 min)

• Serve warm (I topped with some chopped fresh thyme in the end)

FAQS and Tips

• Gochujang also works very well if you want to substitute it with the harissa

• My favourite kind of bread to use is a good sourdough but a French baguette of ciabatta also work very well