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Gennaro's beautiful leftover bruschetta
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Total Time:
15 minutes
Revive leftover roasted veggies with seasonings and dressing, then serve on bruschetta for a tasty snack or light lunch.
Ingredients:
  • 1 slice of sourdough bread
  • 1 piece of leftover roast turnip
  • 2 pieces leftover roast beetroot
  • 1 piece leftover roast parsnip
  • extra virgin olive oil
  • balsamic vinegar
  • 1 clove of garlic
  • 2 sprigs fresh flat-leaf parsley
  • 1 handful of mixed salad leaves
  • 1 sprig of fresh mint
  • 1 lemon
  • Parmesan cheese
Instructions:
  • Place the bread on a hot griddle pan and toast it on both sides. Roughly mash the leftover vegetables, season with sea salt and black pepper, drizzle with extra virgin olive oil and a splash of balsamic, and mash again. Halve the garlic clove and rub the cut-sides all over the toast, then spoon the mashed vegetables on top. Roughly chop the parsley leaves and scatter on top. Pick and mix the mint leaves with the salad leaves, add salt, olive oil, balsamic, and lemon juice. Place a pinch of salad leaves on the bruschetta, then grate Parmesan on top. Finish with a final drizzle of olive oil and serve immediately with the rest of the salad on the side.

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