Easy bruschetta with vegetables and herbs

Mar 8

Crispy pieces of bread are covered with juicy vegetables and pure olive oil and create a top rated appetiser for warm days and easy, slow nights at home. Try make them with a sourdough baguette or bread to instantly level up their flavour and pair them with chilled wine or a sparkling aperitivo.

Servings: 2-8 (dish to share)
Time: 10 minutes

Method:

1) Start with the vegetables. Cut everything in small pieces, except from roasted red peppers. Cook them over high heat for 5 minutes until soft, together with salt and olive oil. Set aside, add pomegranate balsamic vinegar or simple balsamic vinegar and let them cool down. Now it’s time to chop the red peppers and add them inside the mixture, too.

2) Set a pan over medium heat. Cut the bread in thick slices, drizzle them with olive oil and grill them until crispy and golden brown on the outside. This will take about 1 minute for each side.

3) Serve equally the vegetable quantity over crispy bread and garnish with fresh herbs cut with hands, extra salt and a drizzle of olive oil.