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Feta and butternut squash bruschetta with tomato, red pepper and chilli drizzle

“These tasty toasts, topped with squash and feta with a fiery red pepper drizzle, make a great festive party bite or simple starter.” chef Chris Baber

  • Timer Prep 5 min
    Cook 30 min
  • Chef hat Easy
    effort

Preparation

Crumble the feta. Finely chop the fresh basil leaves.

And the rest...

  1. 1 Preheat the oven to 200°C/180˚C fan/gas mark 6.
  2. 2 Toss the squash with 2 tbsp Cook With M&S tomato, red pepper and chilli drizzle, tumble into a roasting tray and roast for 30 minutes. Remove from the oven and allow to cool.
  3. 3 Mash the squash with a fork and mix in 2 tbsp of Cook With M&S tomato, chilli and red pepper drizzle, the feta and most of the chopped basil (saving some to garnish).
  4. 4 Slice the ciabatta into 1cm thin slices. Drizzle with olive oil and toast in a hot griddle pan until golden. Remove from the pan and rub each slice with a raw garlic clove.
  5. 5 Top each slice with the squash mix. Scatter over the remaining fresh basil leaves and a little more Cook With M&S tomato, red pepper and chilli drizzle, if desired.

And the rest...

And the rest...

And the rest...