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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: First Taste of Fall

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Fall Vegetable Bruschetta (01:10)

Total:: 40 min
Active:: 10 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
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.

My Private Notes

Name: Next Day Fall Vegetable Bruschetta
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
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; Kosher salt and freshly cracked black pepper; 12 slices baguette, 1/2 inch thick, toasted

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Next Day Fall Vegetable Bruschetta

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