, Maple Honey Pumpkin Bruschetta with Feta & Walnuts
Ingredients
For the Roasted Pumpkin
2 cups pumpkin, peeled and diced
1 tbsp olive oil
1 tbsp maple syrup or honey
1/2 tsp ground cinnamon
Pinch of salt
For the Bruschetta
1 baguette or rustic loaf, sliced
2 tbsp olive oil (for brushing)
1/2 cup crumbled feta cheese
1/4 cup walnuts, chopped and lightly toasted
Fresh thyme or rosemary for garnish
Directions
Preheat oven to 200°C (400°F).
Toss diced pumpkin with olive oil, maple syrup (or honey), cinnamon, and salt.
Spread on a baking tray and roast for 20–25 minutes until tender and caramelized.
Brush bread slices with olive oil and toast in the oven until golden and crisp.
Spoon roasted pumpkin onto each toasted slice.
Sprinkle with crumbled feta and toasted walnuts.
Drizzle lightly with extra maple syrup or honey if desired.
Garnish with fresh thyme or rosemary and serve immediately.
Nutritional Information (Approx. per serving, 2 bruschetta slices)
Calories: 280
Protein: 8g
Fat: 12g
Carbs: 34g
Fiber: 4g
Sugar: 10g