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0 mins + 35 mins
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Serves 15 slices


  • 1 loaf ciabatta bread (can use any specialty bread)
  • Cooking oil spray
  • 1.5 kg butternut pumpkin, peeled
  • 1 tsp dried chilli flakes
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup (50g) roasted almonds, chopped coarsely
  • 180 g Food Snob feta, crumbled
  • 3 Tbsp pesto
  • Coriander to garnish


1. Preheat oven to 180°C. Line two oven trays with baking paper.

2. Cut bread into 1.5cm thick slices; spray both sides with cooking oil. Place on one of the lined oven trays. Bake for 8 minutes or until browned lightly.

3. Meanwhile, cut pumpkin length-ways into slices about 3cm thick.

4. Place pumpkin, chilli flakes and oil in a large bowl; toss well to combine. Arrange slices on to the second baking paper-lined oven tray. Roast for 25 minutes or until just tender.

5. Spread pesto over toasted bread and top bread with 3-4 pumpkin slices; sprinkle over almonds, feta and coriander.

Tip: Replace pumpkin with kumera, olives or your deli favourites.


Qty Price
Instore Bakery Ciabatta $3.50 ea
$3.50 ea
Select Cooking Spray Canola Oil $3.50 ea
$3.50 ea
Fresh Produce Pumpkin Crown Cut $2.00 kg
$2.00 kg
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea
Superb Herb Coriander Living Plant
arrow icon exclamation icon Out of stock Out of stock
Casa Fresca Dip Chunky Basil $3.90 ea
$3.90 ea
Mother Earth Almonds Batch Roasted $4.99 ea
$4.99 ea
Countdown Chilli Flakes $2.00 ea
$2.00 ea
Cobram Estate Olive Oil Classic Extra Virgin $11.99 ea was $12.99
$11.99 ea was $12.99