Here's a twist on the original bruschetta but using the vegetables of fall! ♥
Ingredients ♥
Put your chopped tomatoes in a bowl, add some olive oil, white balsamic vinegar, shredded basil leaves and seasoning. Leave this to stand for 15 minutes.
Assemble the slices of bread in an oven dish, sprinkle with olive oil on both sides, rub lightly with a clove of garlic.
On half of the bread add the roasted butternut and the cranberries, sprinkle with a dash more olive oil and a little white balsamic vinegar.
On the other half of the bread slices, add your tomato mixture.
Place in the oven for 5 – 10 minutes but please keep an eye on it because you are using the grill function and you don’t want it to burn.
When it comes out of the oven, top the butternut slices with the argula and watercress and the tomato slices with some fresh basil leaves.
Enjoy! ♥
- a few slices of ciabatta bread
- olive oil extra virgin
- 3 tomatoes chopped into small pieces
- handfuls of fresh basil leaves
- salt and pepper
- white balsamic vinegar
- garlic
- some roasted butternut
- a handful of dried cranberries
- fresh arugula and watercress shredded
Put your chopped tomatoes in a bowl, add some olive oil, white balsamic vinegar, shredded basil leaves and seasoning. Leave this to stand for 15 minutes.
Assemble the slices of bread in an oven dish, sprinkle with olive oil on both sides, rub lightly with a clove of garlic.
On half of the bread add the roasted butternut and the cranberries, sprinkle with a dash more olive oil and a little white balsamic vinegar.
On the other half of the bread slices, add your tomato mixture.
Place in the oven for 5 – 10 minutes but please keep an eye on it because you are using the grill function and you don’t want it to burn.
When it comes out of the oven, top the butternut slices with the argula and watercress and the tomato slices with some fresh basil leaves.
Enjoy! ♥
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