Almond skordalia and pumpkin bruschetta

The combination of grilled pumpkin, creamy feta and almond skordalia adds a delicious twist to this popular Italian starter.

  • 15 mins cooking
  • Serves 8
  • Print


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
Almond skordalia and pumpkin bruschetta
  • 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


Almond skordalia and pumpkin bruschetta
  • 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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