Page 57 - Masala E-magazine Vol 9 Issue 3 December 2017-January 2018

Roasted and Grilled Veggie Bruschetta

Ingredients
Vegetables: 1 baguette, sourdough bread or any bread of your choice, sliced and toasted
200g of cherry tomatoes cut in half 2 tbsp of balsamic vinegar
300g of pumpkin cut into pieces 1/2 tbsp of honey
1 butternut squash, peeled and cut into pieces 1 tbsp of lime
2 red onions, peeled and cut into thick slices 1 tsp of wholegrain mustard
1 box of arugula rocket Balsamic glaze
Homemade pesto paste
Herbs: Cream cheese
2 garlic cloves, minced Fresh goat cheese
Finely chopped fresh thyme, rosemary, basil Olive oil
and sage, separated Extra virgin olive oil
*Dried Thyme and Rosemary can also be used. Salt and pepper to taste

Method to Prepare the Toppings:
(If you top each slice individually, do it right before serving)

Tomato and Pesto Bruschetta
1. Whisk balsamic vinegar, honey, mustard, garlic and basil in a small bowl to blend.
Add salt and pepper to taste. Drizzle the herb mixture over the tomato.
2. Spread the pesto paste onto the bread. Use a spoon to gently top each toasted
bread slice with some of the tomato mixture.

Roasted Pumpkin Bruschetta
1. Whisk extra virgin olive oil and lime in a small bowl to blend. Add salt and pepper
to taste. Mix with pumpkin, arugula and crumbled goat cheese.
2. Brush some extra virgin olive oil on the bread. Use a spoon to gently top each
toasted bread slice with some of the pumpkin mixture. Drizzle with some balsamic glaze.

Butternut Squash and Onion Bruschetta
1. Whisk extra virgin olive oil, lime and sage in a small bowl to blend. Add salt and
pepper to taste. Mix it with the butternut squash and onion.
2. Spread cream cheese onto the bread. Use a spoon to gently top
each toasted bread slice with some of the butternut
squash mixture.

Optional: sprinkle the bruschetta with
extra fresh herbs for added avour

Masalathai.com | 57