Baguette with roasted pumpkin

Preheat the oven to 220 ° C. Remove the seeds and threads from the pumpkin and cut the pumpkin into 8 slices of 2-3 cm wide. Halve the disks. Squeeze the clove of garlic over a bowl and stir in the ras el hanout and the olive oil. Brush the slices of pumpkin around, place them on the baking sheet and roast them in the oven in 10-15 minutes nicely browned and done.

Cut the baguette diagonally into 8 thin slices and roast golden brown on both sides in a hot grill pan. Let them cool slightly.

Spread the slices of baguette generously with the soft goat's cheese. Place 2 pieces of roasted pumpkin on each slice. Sprinkle the finely chopped thyme, pomegranate seeds and pumpkin seeds.