Fill a small bowl with hot but not boiling water, dip the sun-dried tomatoes and let them sit for 30 minutes to 1 hour (or until soft). Drain them, dry them with kitchen paper and chop them finely with a knife.

Break the bread into large pieces, place it in a bowl and wet it thoroughly with cold water. Let it sit for 15 minutes.

Meanwhile, cut the pumpkin pulp into very thin slices.

Heat a large non-stick pan over high heat, then reduce the heat to medium intensity.

Cook the pumpkin slices 3 minutes on each side or until lightly toasted and soft but still slightly crunchy. Remove from the heat, allow to cool, then finely chop with a sharp knife.

Drain the bread, squeeze it gently to remove the water, then chop it too.

In a medium bowl, combine the dried tomatoes, bread, pumpkin, capers, the green part of the spring onion and the almonds. Mix carefully.

Season with Vignoli Extra Virgin Olive Oil – Everyday Kitchen, salt and pepper and mix again. The mixture should be soft but not soft or wet.

Leave to rest for 10 minutes.

Place a 2 inches diameter cookie cutter ring in a saucer and fill it with ¼ of the preparation. Compact well with the back of a teaspoon or with a canapé mold and remove the ring. Proceed in the same way for the remaining three portions.

Perfume the spread with a few drops of Vignoli Mandarin Infused Extra Virgin Olive Oil and decorate with the remaining caper fruits and almonds before serving.