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  • New Zealand Woman’s Weekly

    Smashin’ PUMPKIN

    May 30, 2021 7 minutes

    Almond purée & pumpkin bruschetta

    PREP + COOK TIME 30 MINS SERVES 8

    500g pumpkin, skin on
    2 tbsp olive oil, plus 2 tbsp extra
    8 thin slices sourdough bread
    100g feta, crumbled
    ½ cup loosely packed fresh flat-leaf parsley leaves

    ALMOND PURÉE

    1 cup (160g) blanched almonds
    2 garlic cloves, crushed
    1 cup (70g) chopped day-old bread
    2 tbsp white wine vinegar
    1/3 cup (80ml) olive oil
    ½ cup (125ml) water

    1 To make the almond purée, toast nuts in a frying pan until browned, then cool. Process the nuts, garlic, bread and vinegar until wet breadcrumbs form. With the motor operating, gradually add oil. Add the water and process until smooth. Season to taste.

    2 Cut pumpkin into thin wedges. Combine pumpkin and half of the oil in a large bowl, tossing to coat. Season. Cook pumpkin on a heated oiled barbecue (or grill or grill plate) for 4 minutes each side or until tender.

    3 Brush bread with the remaining oil, then cook on a heated oiled barbecue until browned on both sides.

    4 Spread toasted bread with almond purée. Top with pumpkin, feta and parsley. Drizzle with the extra oil.

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