Pumpkin & Philly Bruschetta

• 1kg butternut pumpkin, peeled, seeded and cut into 1cm cubes
• 1 tablespoon olive oil
• 2 sprigs rosemary
• black pepper and sea salt, to taste
• 2 cloves garlic, finely sliced
• 8 slices thick bread
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 30g blue cheese

1. Toss pumpkin in oil with the rosemary and seasonings.
2. Place onto a lined oven tray and bake at 200 degrees C for 15 minutes until starting to turn golden and tender.
3. Add garlic and cook a further 10 minutes.
4. Lightly toast bread slices, spread with combined Philly* and blue cheese.
5. Top with pumpkin mixture.
6. Enjoy immediately.

butternut pumpkin, olive oil, rosemary, black pepper, garlic, bread, philadelphia, blue cheese

Taken from www.kraftrecipes.com/recipes/pumpkin-philly-bruschetta-104132.aspx (may not work)