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Ingredients
| 200 g g | Pumpkin Pumpkin | |
| 1 tbsp tbsp | Olive Oil Olive Oil | |
| 1 pinches pinch | Salt Salt | |
| 4 slices slice | Sourdough
Sourdough (thick-cut) | |
| 120 g g | Blue Cheese Blue Cheese | |
| 4 slices slice | Prosciutto
Prosciutto (torn) | |
| 1 tbsp tbsp | Honey Honey | |
| Butter
Butter (for spreading) |
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+ Create new shopping listRoast Pumpkin, Prosciutto and Blue Cheese Toasties
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Method
A posh grown-ups’ take on the classic cheese toastie, perfect for autumn: roasted pumpkin paired with creamy blue cheese, salty prosciutto and a drizzle of honey, sandwiched between thick-cut sourdough.
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2 Place the pumpkin slices on a baking tray and drizzle with the olive oil. Season with salt and pepper and toss to coat. Roast for 20-25 minutes until soft.
3 Remove the pumpkin from the oven, transfer to a large bowl and mash roughly with a fork.
4 Spread two slices of the bread thickly with the mashed pumpkin. Add the blue cheese and prosciutto on top, then season with some black pepper and drizzle with the honey. Sandwich together with the remaining slices of bread.
5 Spread the top of the sandwich generously with butter. Place, butter-side down, on a preheated sandwich press or in a frying pan heated over a medium-high heat. Spread the top generously with butter.
6 Cook until the bread is golden-brown and the cheese has melted, flipping halfway if using the frying pan method. Cut each sandwich in two and serve immediately.
