Roasted Vegetable Bruschetta Recipe
This light and lovely bruschetta recipe highlights Louisiana's beautiful produce.
Dickie Brennan’s Steakhouse, Bourbon House and Palace Café are three must-eats in New Orleans’ culinary scene. You can get in the kitchen, so to speak, with the chefs of these esteemed establishments through their Chef’s Lagniappe blog, where you’ll find food tips, anecdotes and recipes, like this one from Chef J. Zink at Bourbon House.
Ingredients:
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1 large baguette
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1 pound purple top baby turnips, peeled and diced
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1 pound Easter radish, diced
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1 pound mini Zephyr squash, sliced
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1 pound sweet potato, diced
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1 pound petite purple Japanese eggplant, diced
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1/4 cup fresh oregano, chopped
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1/4 cup fresh thyme, chopped
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1 cup extra virgin olive oil
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1/2 cup cane vinegar
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Salt, pepper and Creole seasoning to taste
Method of preparation:
Individually toss each vegetable in fresh herbs, salt, 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 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 bruschetta. Garnish with micro radish greens and serve.
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