pumpkin & goats cheese bruschetta with baby spinach leaves

Thorn Park in the Clare valley in South Australia serves this delicious entre of roasted pumpkin and walnuts, baby spinach and herbed goats cheese on super bread it doesn’t get much better !!


Serves 6


3 cups diced pumpkin (butternut or Jap are good)

¼ cup extra virgin olive oil

¼ cup white balsamic vinegar

½ teaspoon red chilli flakes

Sprig of Rosemary

Sprig of lemon thyme


3 cups baby spinach leaves

½ cup red salad onion very finely sliced

1 cup freshly shelled walnut halves


6 slices good quality sour dough bread

Garlic clove cut in half

Extra olive oil

Red wine vinegar


Fresh goats curd mixed with cracked black pepper, a few thyme leaves and a squeeze of lemon juice



Heat the oven to 250°C. Line a large baking tray with baking paper.


Toss the pumpkin with the herbs, chilli, olive oil and balsamic vinegar and place onto the baking tray and cook for about 20 minutes or until coloured but still a little firm. Shake the tray a few times during cooking.


Brush the bread with olive oil on both sides and grill or place onto a very hot BBQ until coloured. Rub with lightly with garlic.


Mix the spinach, onion and walnuts and toss with some oil and vinegar.


Place a slice of Bruschetta onto a plate, spoon over some goats curd mixture and top one end with roasted pumpkin and the other some of the spinach salad. Grind some pepper over it all and serve.