Toast with pumkin-saladcheese-butter spread with oven-roasted tomatoes and garnish

A delicious meal that tastes great all year round. Serve as part of a brunch buffet or as a light supper with a mixed salad. You can also use crumbled Greek salad cheese in sandwiches for lunch boxes or as an accompaniment to grilled food.



Preheat the oven to 200°C (fan-assisted oven).

Line a baking tray with baking paper and keep it handy.

Peel the squash and cut into 2 cm thick slices, drizzle with olive oil and sprinkle a pinch of salt.

Place the tomatoes on the baking tray and add a little salt and oil.

Roast in the oven for 15 minutes.

Meanwhile toast the bread.

Chop the butternut squash in a mini chopper with the cheese, a little garlic and the remaining olive oil.

Add salt to taste.

Spread the mixture over the bread, add the salad garnish and the warm oven-roasted tomatoes.



Taverna oste – til kolde og varme retter