When we think of bruschetta we think crusty bread topped with a tomato concoction. Let’s take a different approach as our bins overflow with all sorts of local and tasty goods. This will be a fabulous, simple munchie at your next deck party or beach day.
- toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.
Carrot & Squash Bruschetta
~ 3-4 carrots, peeled and thinly sliced
~ 2-3 summer squash, thinly sliced
~ 6-8 fresh basil leaves, sliced
~ 2 tablespoons olive oil
~ Salt & pepper to taste
~ 1 loaf baguette
~ 1 package goat cheese
Instructions
Prepare the carrots and summer squash in a medium bowl. Add the fresh basil, 1 tablespoon olive oil (maybe a bit more) and the salt & pepper. Toss until evenly coated.
Slice baguette and toast on the grill for a couple minutes per side or until crusty and slightly browned. Pull off the grill and onto the desired serving tray. Spread each piece with goat cheese and top with vegetable mixture. Sprinkle with extra olive oil and salt. Garnish with small piece of basil.
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