Pumpkin bruschetta with almond skordalia
Pumpkin bruschetta with almond skordalia—tender roasted pumpkin, feta, and parsley atop crispy bread, paired with creamy almond garlic dip. Perfect healthy, quick dinner!
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
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