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Spring and Summer Bruschetta Recipe

BruschettaAt a recent event we served this Bruschetta recipe on a lunch buffet that was really well received by both the vegetarians in the crowd and non-vegetarians. Who can resist a summer grilled vegetable bruschetta and then placed on top of your favourite baguette or Artisan loaf. We have listed the recipe below for you and do hope that you will provide us with some feedback as we always enjoy reading your comments. If you would like information about recipes for buffets please check out our other blog submissions.

Ingredients required:

1-2 Medium sized egg plants sliced

1-2 Medium sized zucchinis- sliced

1/2 of a large purple onion sliced

1 large yellow pepper- sliced

2 large tomatoes

Olive oil, salt & pepper, mix of your favourite dried herbs.

1 loaf of your favourite Artisan bread or good quality baguette cut into slices about ΒΌ inch in thickness ( Farmer’s markets are a good place to get this product)

Fresh garlic peeled

Fresh torn basil

Splash of Balsamic Vinaigrette

Shaved Parmesan Cheese for topping (optional)

Method:

Slice all ingredients and coat with olive oil, salt & pepper and a mix of your favourite dried herbs, and either place on a BBQ or on a grill pan in the oven at 350 until vegetables are soft. Take out of the oven or off the BBQ and let cool, then cut up into smaller pieces, next mix all ingredients in a bowl with freshly torn basil leaves and a splash of balsamic vinaigrette to taste. Rub the top of the bread with garlic and a light coating of olive oil place under the broiler for 2-5 minutes, remove and then top with your grilled vegetable mixture and place on either a baguette or Artisan bread. You can shave a piece of parmesan cheese and add on top if you like this is optional.