21 Jun Roasted Vegetable Bruschetta

Posted at 10:12h in All Recipes, Vegetarian by support 0 Comments

Roasted Vegetable Bruschetta

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with goat’s cheese

Toasted ciabatta, slathered with soft goat’s cheese and topped with roasted peppers, aubergine and courgette. Nothing screams summer quite like bruschetta! Perfect for summer entertaining, this tasty starter is fresh, easy to make and full of flavour.

Prep Time: 10 minutes
Total Time: 35 minutes
Yield: 6 1x
Category: Vegetarian

Ingredients

Scale

For the roasted vegetables:

2 red sweet pointed peppers (Romano peppers), sliced
1 courgette, diced into 1 cm cubes
1 aubergine, diced into 1 cm cubes
1 heaped tablespoon extra-virgin olive oil
2 tsps balsamic vinegar
1 tsp dried Italian herbs

For the bruschetta:

1 garlic clove, minced
1 tsp sherry vinegar, or more, to taste
1 small handful fresh basil leaves, finely sliced
150 g soft goat’s cheese
1 large ciabatta loaf

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Instructions

Heat oven to 230℃ /fan 210℃. Line a large baking tray with greaseproof paper.
Place the peppers, courgette and aubergine in a large bowl. Add the extra-virgin olive oil, balsamic vinegar and dried Italian herbs. Season with sea salt and freshly-ground black pepper and toss to combine.
Arrange the vegetables in a single layer on the baking tray. Roast, tossing once halfway through, until cooked and slightly browned, 15 to 20 minutes.
Meanwhile, mince the garlic and add it to a large bowl. Add the roasted vegetables and stir gently to combine; the residual heat will take the raw edge off the garlic.
Add the sherry vinegar and fresh basil. Taste and adjust seasoning, adding vinegar or oil to balance the flavours to your taste. Set aside.
Heat your oven grill to high
Slice ciabatta loaf into 1 to 1½ cm-thick slices. Lightly brush with extra-virgin olive oil on both sides and place on a baking tray. Toast until golden and slightly charred, 3 to 5 minutes, turning halfway through. Keep an eye on them; they’ll go from fine to burnt very quickly!
Let cool for 5 minutes. Spread a heaped teaspoon of goat’s cheese over each toast and top with a heaped tablespoonful of the roasted vegetables. Serve and enjoy!