Next Day Fall Vegetable Bruschetta

Total Time:
40 min
Prep:
10 min
Inactive:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 cup golden raisins, chopped
  • 1 1/2 cups leftover roasted root vegetables, such as squash or Brussels sprouts, chopped
  • 1/4 cup torn fresh basil
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons drained and chopped canned pickled chiles
  • Kosher salt and freshly cracked black pepper
  • 12 slices baguette, 1/2 inch thick, toasted
Directions
Watch how to make this recipe.
  • Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes. Drain well.

  • In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles. Season with salt and pepper.

  • Lay the toasted baguette slices on a platter and top with the vegetable mixture. Drizzle with more olive oil and serve.


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    This recipe is featured in:

    The Kitchen