Almond skordalia and pumpkin bruschetta

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Almond skordalia and pumpkin bruschetta
Almond skordalia and pumpkin bruschetta
Prep Time:
Servings: 8
Cooking Time: 30 min
  • 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

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.

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