Quick roasted vegetable and goat cheese bruschetta

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I’ve been doing a lot of light suppers of late. Probably because I seriously overate at Christmas and I’m not quite comfortable wearing my jeans as tight as leggings. That’s probably a huge exaggeration, but the idea that you should eat breakfast like a king, lunch like a prince and dinner/supper like a pauper has long been a bit of a habit of mine.

When it comes to this light supper bruschetta it is all about feeling good: the vibrant colours and intense flavours and aromas speak for themselves. Good quality olive oil, freshest basil and creamy goat’s cheese. I love a generous sprinkle of freshly ground black pepper too.

Perfect (Italian) summer supper.

Quick roasted vegetable and goat cheese bruschetta

  • 1 red or yellow capsicum
  • 1 zucchini
  • 2 Roma tomatoes
  • 1/2 medium onion
  • 1 small garlic bulb
  • 50-100g goat’s cheese
  • 50-100g hommus dip
  • Fresh basil leaves
  • Olive oil
  • Salt and pepper
  • Sourdough bread

Preheat oven to 200C .

Cut onion and capsicum in half, remove core from capsicum. Cut tomatoes in half and slice zucchini.

Place onion, capsicum and whole unpeeled garlic in a roasting tray, drizzle with olive oil. Roast for 20 minutes, then add zucchini and place under a grill for a further 5.

Remove from oven and cover with foil for a few minutes to soften. Peel the skin off capsicum, onion and squeeze the garlic out. Cut all into chunks and mix in a bowl with some olive oil, salt pepper and freshly torn basil.

Serve on sourdough slices spread with hummus, top with goat’s cheese.

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3 Responses to Quick roasted vegetable and goat cheese bruschetta

  1. eatmarvin says:

    Hi Martyna! That looks so yummy! I probably won’t be able to stop at just one or two bruschettas. I can almost smell the Goat’s Cheese. mmmm! 🙂



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