Preheat oven to 375F/180C.

Toss the pumpkin cubes, garlic, ginger, salt, pepper, orange juice, balsamic and 2 – 3 tablespoons olive oil together in a mixing bowl and place in a shallow pan large enough to hold the cubes on one layer. Cover and roast for about 20 – 25 minutes, or until the cubes are fork tender. Remove and keep warm, covered.

While to pumpkin is roasting, place the feta, 2 tablespoons olive oil, grated lemon zest and juice, cayenne and oregano in the bowl of a food processor and pulse until the mixture becomes a creamy spread.

Brush the remaining olive oil on the bread slices. Bake until golden, turning once, about 5 – 6 minutes. Alternatively, you can turn on the broiler as soon as the pumpkin cubes are done and broil the bread slices on both sides.

Cool down the bread a little and spread the feta mixture evenly over the the slices. Top with pumpkin cubes. Garnish with a drizzling of balsamic and, if desired, with fresh or dried oregano, cayenne, black pepper, lemon zest and/or a drizzling of olive oil or serve as is.