Name: Almond skordalia and pumpkin bruschetta
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Almond skordalia; 1 cup (160g) blanched almonds; 2 clove garlic, crushed; 1 cup (70g) coarsely chopped day-old bread; 2 tablespoon white wine vinegar; 1/3 cup (80ml) olive oil; 1/2 cup (125ml) water; 500 gram (1 pound) jap pumpkin, skin on; 2 tablespoon olive oil; 8 thin slices sourdough bread (200g); 100 gram (3 ounces) feta cheese, crumbled; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoon extra virgin olive oil, extra

Ingredients

Almond skordalia

1 cup (160g) blanched almonds

2 clove garlic, crushed

1 cup (70g) coarsely chopped day-old bread

2 tablespoon white wine vinegar

1/3 cup (80ml) olive oil

1/2 cup (125ml) water

500 gram (1 pound) jap pumpkin, skin on

2 tablespoon olive oil

8 thin slices sourdough bread (200g)

100 gram (3 ounces) feta cheese, crumbled

1/2 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoon extra virgin olive oil, extra

Method

1.To make almond skordalia, toast nuts in a medium frying pan until browned lightly; cool. Process nuts, garlic, bread and vinegar until wet breadcrumbs form. With motor operating, gradually add oil in a thin, steady stream; add the water, process until smooth. Season.

2.Cut pumpkin into thin wedges. Combine pumpkin and half the oil in a large bowl; toss to coat. Season. Cook pumpkin on a heated oiled barbecue (or grill or grill plate) about 4 minutes each side or until tender.

3.Brush bread with remaining oil. Cook bread on heated oiled barbecue until browned both sides.

4.Spread toasted bread with almond skordalia. Top with pumpkin, feta and parsley. Drizzle with extra oil.

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