Roasted Pumpkin And Cream Cheese Bruschettas

• 8 slices ciabatta bread
• 1 garlic clove
• olive oil to taste
• 1 package cottage cheese
• 1 5/8 cups pumpkin peeled, cubed
• fresh thyme to taste
• 1 teaspoon harissa paste
• salt to taste
• 16 leaves fresh sage
• sunflower oil for frying
• Parmesan shavings to garnish

1. Preheat oven to 400u0b0F. Place pumpkin cubes on a baking sheet lined with parchment paper. Sprinkle with a little bit of olive oil, salt, thyme and the harissa paste.
2. Bake until the pumpkin softens.
3. In hot oil fry the sage leaves for a short time. Place on paper towels.
4. Mash the cheese with a fork and set aside.
5. Cut the garlic clove in half and rub the slices of bread. Sprinkle with a little olive oil. Place in a pan on the stove and toast on both sides.
6. Spread the cheese on toast slices and top with roasted pumpkin pieces.
7. Garnish with the sage leaves and parmesan shavings.
8. Serve warm with an arugula, walnut salad drizzled with balsamic vinaigrette.

bread, garlic, olive oil, cottage cheese, pumpkin, thyme, harissa paste, salt, sage, sunflower oil, parmesan shavings

Taken from www.yummly.com/recipe/Roasted-Pumpkin-and-Cream-Cheese-Bruschettas-2055275 (may not work)