Grilled Vegetable and Cheese Bruschetta
Ingredients
2 yellow squash, thinly sliced | ||
2 zucchini, thinly sliced | ||
3 tbs extra virgin olive oil, divided | ||
2 tsp kosher salt | ||
1 tsp black pepper | ||
1 baguette, cut into 16 slices | ||
1/4 lb goat cheese, crumbled | ||
1 (8 oz) jar of roasted red pepper strips, drained and patted dry | ||
Baby spinach leaves for garnish |
- Spray a grill rack with nonstick spray. Preheat grill to medium high heat or preheat and oven to 350 degrees.
- In a bowl, combine squash and zucchini slices, 1 tbs oil, salt and pepper. Toss to coat.
- Grill or bake for 4-5 minutes on each side, until soft.
- Place the bread slices on a baking sheet and brush with the remaining 2 tbs of oil.
- Bake for 2 minutes on each side or until lightly toasted.
- Top bread slices with crumbled goat cheese, roasted red pepper strips, grilled squash and zucchini.
- Cut baby spinach leaves into thin strips and use as a garnish on each bruschetta.
No Comments