Pumpkin Cheese Toast

For the toast you have to bake the pumpkin. Cut it into small pieces and slice thinly, about 5 cm long. Put it in a dish. Cut it so that it fits onto a baguette. Drizzle with olive oil, salt it with sea salt, and sprinkle with rosemary, thyme, and basil. You can just use Italian herbs. Put in the oven for 10-15 minutes at 180 C. Depending on your oven. I had the pumpkin baked in about 10 minutes.

While the pumpkin is baking, cut the slices of baguette obliquely (so they will be longer) and toast in a toaster or in a dry pan. Spread generously with cottage cheese. I'll use Hochland cream cheese.

Spread the baked pumpkin slices on the cheese, and fill with olives. I really like black olives with a bone.

Serve with a sprinkle of pine nuts.

Place the olives in some dish and serve too. This is in case - "You ever want to" to eat them with a side of toast.