Quick and Easy

Pumpkin bruschetta with almond skordalia

pumpkin  bruschetta with almond   skordalia


Pumpkin bruschetta
Almond skordalia


1.Cut pumpkin into thin wedges. Place pumpkin and half the oil in a large bowl; toss to coat. Season. Cook pumpkin on a heated oiled barbecue (or chargrill plate or grill) for 4 minutes each side or until tender.
2.Brush bread with remaining oil; place bread on heated oiled barbecue until browned both sides.
3.To make almond skordalia, toast nuts in a medium frying pan, stirring occasionally, 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, processing until smooth. Season to taste.
4.Spread chargrilled bread with almond skordalia. Top with pumpkin, feta and parsley; drizzle with extra oil.

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