Roasted Vegetable Bruschetta Recipe
Dickie Brennan’s Steakhouse, Bourbon House and Palace Café are three must-eats on New Orleans’ culinary scene. You can get in the kitchen, so to speak, with the chefs at these esteemed establishments via their blog Chef’s Lagniappe, where you’ll find food tips, anecdotes, and recipes like this one from Chef J. Zink at Bourbon House.
1 large baguette
1 lb. white and purple top baby turnips, peeled and diced
1 lb. Easter radish, diced
1 lb. mini Zephyr squash, sliced
1 lb. sweet potato, diced
1 lb. petite purple Japanese eggplant, diced
1/4 cup chopped fresh oregano
1/4 cup chopped fresh thyme
1 cup extra virgin olive oil
1/2 cup cane vinegar
Salt, pepper and Creole seasoning to taste.
Method of preparation:
- Individually toss each vegetable in fresh herbs, salt and pepper, Creole seasoning, olive oil and vinegar.
- Spread them out on sheet trays, and roast in the oven at 425 degrees until slightly tender (about 8 to 10 minutes). Let cool.
- Combine all of the vegetables in a large bowl and hold at room temperature.
- Cut the baguette at a 45-degree angle, creating ½-inch-wide slices. Lay the pieces out on sheet trays. Drizzle with olive oil, season with Creole seasoning, and toast in the oven at 425 degrees until lightly browned (about 8 to 10 minutes). Let cool.
- Place 1 to 2 ounces of bruschetta mix on top of each piece of toasted bread.
- Drizzle with a little of the liquid in the bottom of the vegetable bowl over the bruchettas. Garnish with micro radish greens and serve.