Are you looking for a quick and delicious hors d’oeuvre recipe for your holiday party? 🎄 We’ve got you covered with this delicious butternut, feta and pomegranate toast that is sure to blow away your guests!
- 1 butternut squash
- 70 g (about 1/2 cup) feta cheese
- 1/2 pomegranate
- 1 tablespoon pumpkin seeds
- 2-3 sprigs of dill
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- Salt and pepper for seasoning
- Smoked paprika for seasoning
Preheat oven to 180°C and set up a baking sheet covered in tin foil. Start by peeling the butternut squash and cut it in half long-ways. Keep the butternut right way up and cut slices, about 1/4 inch thick. Using a cookie cutter, cut out circles of about 2 inches in diameter. No waste tip: use the left overs for a butternut squash and chestnut soup, you can serve these in small glass cups to pass around!
Mix together olive oil, maple syrup and add paprika, salt and pepper (to taste). Set up butternut discs all along the baking sheet you prepared earlier, and using a brush, season the discs with the olive oil and maple syrup mix. Once you’ve covered all the discs, they are ready to go in the oven, leave in for about 15-20 minutes. When they are done, set the butternut aside and let it cool completely.
Coarsely mash the feta cheese with the help of a fork and seed the pomegranate.
Once the butternut discs are cool, spread feta cheese over each discs, adding the pomegranate and pumpkin seeds next and top it all of with a little dill.