 Ingredients
(serves 6)
200g butternut pumpkin, thinly sliced
1 eggplant, sliced into 1cm-thick rounds
1/4 cup olive oil
125g cream cheese, softened
250g ricotta cheese
2 tablespoons fruit chutney (we used mango)
2 tablespoons fresh flat-leaf parsley, chopped
2/3 cup semi-dried tomatoes, finely chopped
1 large sourdough loaf
100g Primo Shaved Leg Ham
75g baby spinach leaves, washed, dried
6 slices tasty cheese
100g Primo Hungarian Salami
Method
Arrange half the pumpkin in a single layer on a
microwave-safe plate. Cover. Microwave on HIGH (100%) power
for 2 minutes, or until just tender. Repeat with remaining
pumpkin.
Preheat a barbecue plate on high heat. Brush pumpkin and
eggplant with oil. Season with salt and pepper. Cook, in
batches, for 3 to 4 minutes each side, or until tender. Set
aside to cool completely.
Using an electric mixer, beat cream cheese and ricotta
together. Stir in chutney, parsley, tomatoes, and salt and
pepper.
Cut a 5mm-thick slice from top of loaf. Set aside. Remove
three-quarters of the soft bread from inside loaf to form a
bread 'bowl'. Spread a thin layer of ricotta mixture inside
loaf. Cover with one-third of the ham. Top with half the
pumpkin, half the eggplant, half the spinach, half the tasty
cheese, half the remaining ham and half the salami.
Spread half the remaining ricotta mixture over salami.
Repeat layers, finishing with remaining ricotta mixture.
Place reserved top onto filled loaf, pressing down firmly.
Wrap in foil then wrap tightly in a tea towel. Refrigerate
for 4 hours or overnight, if time permits. Cut into slices
with a serrated knife. Serve.
Notes & tips
Tip: Change the ingredients to suit your tastes. Try turkey,
tomato slices, shredded lettuce, and mashed hard-boiled
eggs.
Source: Super Food Ideas - February 2004 , Page 22
Recipe by Tracy Rutherford
More recipes at:
www.taste.com.au
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