I tried out a new recipe today. I don’t mind these cold but they were probably nicer hot (they are from one of those Philadelphia cookbooks you can get free when you buy a pile of their products…
300g butternut pumpkin, peeled and cut into 1 cm cubes
Olive Oil spray.
Place pumpkin onto a tray, spray with oil and bake for 15 minutes or until tender.
12 slices of white bread, crusts removed and rolled flat and press into a muffin tray. (Please note, mine were not cooperating and kept breaking and I lost my patience. I used squares of puff pastry and found that this was yummy).
12 cherry tomatoes halves. Put these tomatoes and the pumpkin into the pastry cases.
Mix 3 eggs, 1/2 cup cream 2 tablespoons chopped chives and 125g cream cheese. Pour over the top of the tomatoes and pumpkin.
Bake in a hot oven (200 degrees) for 15-18 minutes or until golden. Cool slightly and serve hot or cold.