Almond skordalia and pumpkin bruschetta
500g jap pumpkin, skin on
2 tbsp olive oil
8 thin slices sourdough bread
100g fetta, crumbled
½ cup loosely packed fresh flat-leaf parsley leaves
2 tbsp extra virgin olive oil,
1 cup (160g) blanched almonds
2 cloves garlic, crushed
1 cup (70g) chopped day-old bread
2 tbsp white grape vinegar
⅓ cup (80ml) olive oil
½ cup (125ml) water
Make almond skordalia: Toast nuts in a frying pan until browned; cool. Process nuts, garlic, bread and vinegar until wet breadcrumbs form. With motor operating, gradually add oil; add water, process until smooth. Season.
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) for about 4 mins each side or until tender. Brush bread with remaining oil.
Cook bread on heated oiled barbecue until browned both sides. Spread toasted bread with almond skordalia. Top with pumpkin, fetta and parsley. Drizzle with extra oil.