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!
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Cooking tools:
- Mixing bowl
- Grill
- Chargrill plate
- Skillet
- Food processor
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
- Serving platter
Ingredients
- Pumpkin bruschetta
- 500 grams jap pumpkin, unpeeled
- 2 tablespoons olive oil
- 8 thin slices sourdough bread (200g)
- 100 grams feta, crumbled
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons olive oil, extra
- Almond skordalia
- 1 cup (160g) blanched almonds
- 2 cloves garlic, crushed
- 1 cup (70g) coarsely chopped day-old bread
- 2 tablespoons white wine vinegar
- 1/3 cup (80ml) olive oil
- 1/2 cup (125ml) water
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