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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