Roasted Pumpkin, Pickles and Mango Chutney Toastie

, from Issue #103. May, 2022
Photography by Josh Griggs.
Roasted Pumpkin, Pickles and Mango Chutney Toastie

With or without soup, this monster of a toastie is a totally delicious indulgence.

Serves: 4


400 grams pumpkin, peeled, seeded and cut into 1cm-thick slices
2 tablespoons olive oil
2 teaspoons curry powder
sea salt and ground pepper
1 medium ciabatta loaf
½ cup cream cheese
½ cup purchased mango chutney
1 cup grated mozzarella
2 cups grated cheddar cheese
6-8 gherkins, halved lengthways


Preheat the oven to 180°C fan bake.

Place the pumpkin on a lined baking tray. Stir the oil and curry powder together, then brush onto both sides of the pumpkin and season with salt and pepper. Roast for about 15 minutes, or until tender but still holding its shape. Set aside.

Halve the bread lengthways and place the bottom half on a lined baking tray. Save the other half for making breadcrumbs and freeze. Spread with the cream cheese, then the chutney. Combine the cheeses and layer up with the pumpkin and gherkins. Season with salt and pepper.

Place in the oven and bake for about 25-30 minutes, or until golden and the cheese is melted. Cut into wedges.