Bruschetta With Roasted Vegetables Recipes

BEAUTIFUL LEFTOVER ROASTED VEG BRUSCHETTA

Steps:

• The word 'bruschetta' comes from the Italian word 'bruscare', which basically means to char. As long as you've got some raw garlic to rub on the 'pane bruscato' (toasted bread) and some good olive oil you can make bruschetta. Anything you put on top after that, from leftover meat, shellfish or even simple anchovies - will be delicious. One of my favourite combos is leftover lamb, fresh mint and a splash of sherry vinegar... come on!
• These roasted vegetable bruschetta are delicious and easy. All you have to do is season and dress the leftover roasted veggies carefully to bring them back to life and you've got a perfect snack or light lunch. Gennaro has his way, and I have mine!
• Roast Vegetable Mega Mix
• Pop the bread on a hot griddle pan and toast it on both sides. While that's happening, use the back of a fork or knife to roughly mash up the beetroot, turnip, and parsnip on a wooden board. Season with salt and pepper, drizzle over some extra-virgin olive oil and a little splash of balsamic, then mash again. Once your bread has nice char marks on both sides, rub the cut garlic clove all over it for flavour, then spoon the mashed vegetables on top. Finely chop the parsley and scatter that on top.
• Toss the salad and mint leaves in a bowl with a good pinch of salt, a splash of extra-virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice. Put a pinch of the salad leaves on top of the bruschetta then shave over some Parmesan. Finish with a drizzle of extra-virgin olive oil and serve right away with the rest of the salad on the side.
• For the vegetables:
• If any of your carrots, parsnips or turnips are particularly big, chop them in 1/2. You can parboil the carrots, fennel, parsnips, and baby turnips together-everything except the beets, as they'll turn everything else red! The beets also take quite a bit longer to cook, around 20 to 25 minutes.
• Put the rest of the vegetables into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you've got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
• Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they're all together.
• Then mix your fennel with its flavours and do the same... When you get to the parsnips, keep the honey back for later. Make sure each vegetable group is separate in the roasting tray. Cover the tray with tin foil and keep in the refrigerator or the garage until your turkey is out of the oven and resting.
• When you are ready to cook them, preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated.
• Pile all the vegetables up on a platter so they sprawl and hang all over the place. That platter is like winter in a nutshell, and every single mouthful will taste different and exciting - you'll definitely want to keep it close to you at the table.
• For bruschetta: Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
• When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chile and the reserved basil. And just like that you've got a lovely lunch.

ROASTED VEGETABLE BRUSCHETTA

Steps:

• Heat oven to 425ºF.
• Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mince 2 garlic cloves; mix with dressing and mayo in large bowl until blended. Add vegetables; toss to coat. Spread onto 1 prepared baking sheet. Place bread slices on remaining baking sheet.
• Bake vegetables 25 min. or until tender, stirring after 10 min. and adding bread to oven for the last 8 min., turning over after 5 min.
• Rub toast slices with remaining garlic clove. Top with vegetable mixture and cheese.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

Steps:

• Preheat your oven's broiler.
• Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
• In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

ROASTED GARLIC BRUSCHETTA

Steps:

• Heat oven to 350.
• Place garlic on a piece of aluminum foil.
• Drizzle with olive oil.
• Wrap up garlic and roast in oven for about 30 minutes, or until soft.
• Remove roasted garlic from the oven, remove peel and puree until smooth.
• Place in refrigerator to rest and cool.
• When cool, combine with softened cream cheese.
• Slice bread, 1/2 inch thick, on the bias.
• Toast the bread slightly and set aside.
• Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
• Return to oven to warm the cheese.
• Remove from the oven and top with tomatoes.
• Sprinkle with the remaining Romano.
• Scatter basil on top of the bruschetta and serve.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.