300g pumpkin, peeled and cut into 1cm cubes
Olive oil spray
12 slices white bread, crusts removed
12 cherry tomatoes, halved
125g Spreadable Cream Cheese
3 eggs
1/4 cup cream
2 tablespoons chopped chives
Salt and pepper, to taste
Place pumpkin on a lined baking tray and spray with oil. Bake in a hot oven at 200°C for 15 minutes or until tender.
Roll each slice of bread to flatten, then press into 12 x 1/3 cup capacity greased muffin pans. Spoon in the pumpkin and tomato.
Whisk the cream cheese, eggs, cream, chives and seasonings until smooth, then spoon evenly over the vegetables.
Bake in a hot oven at 200°C for 15-18 minutes until golden. Cool slightly, then remove and serve warm or cold.