Publications
Almond skordalia and pumpkin bruschetta
Prep Time:
Servings: 8
Cooking Time: 30 min
Ingredients
- 160g - blanched almonds
- 2 - cloves garlic, crushed
- 70g - chopped day-old bread
- 30ml - white wine vinegar
- 80ml - olive oil
- 125ml - water
- - salt and pepper to taste
- 500g - jap pumpkin, skin on
- 60ml - olive oil
- - salt and pepper to taste
- 8 - thin slices sourdough bread
- 100g - feta, crumbled
- 125g - loosely packed fresh flat-leaf parsley leaves
Method
1 Almond skordalia Toast the nuts in a frying pan until browned then cool. In a blender, process the nuts, garlic, bread and vinegar until wet breadcrumbs form. With the blender still on, gradually add the oil and water, process until smooth. Season.
2 Pumpkin bruschetta Cut the pumpkin into thin wedges. Combine the pumpkin and 30ml (2T) oil in a large bowl, toss to coat. Season. Cook the pumpkin on a heated, oiled grill or grill plate for about 4 minutes on each side or until tender.
3 Brush the bread with the remaining oil. Cook the bread on the grill or grill plate until browned on both sides.
4 Spread the toasted bread with almond skordalia. Top with the pumpkin, feta and parsley. Drizzle the remaining oil over.
