Name: Pumpkin bruschetta with almond skordalia
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Pumpkin bruschetta; 500 gram jap pumpkin, unpeeled; 2 tablespoon olive oil; 8 thin slices sourdough bread (200g); 100 gram feta, crumbled; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoon olive oil, extra; 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

Ingredients

Pumpkin bruschetta

500 gram jap pumpkin, unpeeled

2 tablespoon olive oil

8 thin slices sourdough bread (200g)

100 gram feta, crumbled

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

2 tablespoon olive oil, extra

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

Method

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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