Cut the pumpkin pulp into thin slices and place on a lined baking dish. Drizzle with oil, a sprinkling of sea salt and bake at 160 degrees for about 12-15 minutes, until the slices are soft and slightly crunchy on the edges.
While it cools, bake the slices of bread with a drizzle of extra virgin olive oil.
When the pumpkin is cooled, add a tablespoon of fresh vegan cheese, pepper, chilli, fresh herbs and mix it until creamy. You can use a food processors here. Let everything cool again.
Gently fry the pulled pork in a pan with some extra virgin olive oil, garlic and fresh parsley for a couple of minutes or until hot. Leave to one side.
Now that all the ingredients are ready, we can plate our crostini.
Please some of the pumpkin mousse on top of the crostini, add some of the pulled pork, decorate with few crumbles of feta cheese and serve with some micro thyme.