Grilled Root Vegetable Bruschetta
I once spent an evening with an Italian friend of mine. We drank Merlot and ate a delicious bruschetta she made using fresh tomatoes, chiffonade basil, garlic and extra virgin olive oil. Ever since that night I have loved bruschetta as an appetizer with friends or as a light meal for myself. Traditional bruschetta is probably more like the one I just described but I think my root vegetable bruschetta stays within the spirit of the dish and is a great version to serve during fall and wintertime as a light but hearty alternative to tomato bruschetta.
To make my grilled root vegetable brushetta you will need a blend of root vegetables (any blend will work but I think a good blend would be parsnip, sweet potato, and turnip), olive oil, salt and pepper, a loaf of French bread (this is a good recipe to get rid of old bread) two cloves of chopped garlic, a handful of Italian parsley chopped roughly, and a block of parmesan cheese.
Slice the root vegetables and French bread on the bias into quarter inch slices and toss with olive oil, salt and pepper. Grill the root vegetables in a grill pan or on a grill making sure to have good grill marks. Bake the French bread in an oven at 350 degrees making toast points. When the veggies are soft and have grill marks on either side remove from the heat and give them a rough chop. Mix with the garlic. Top each toast point with a teaspoon of the root vegetable mix and top with fresh grated parmesan cheese. Garnish the bruschetta with parsley.
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