Fast Fridays: Roasted Veggie Bruschetta, Two Ways

Grilling the asparagus

Grilling the scallions

Toasting the bread

Delicious bruschetta

A few weeks ago, my friend Michelle and I went to Eataly and ate at Le Verdure, their veg-centric restaurant. For an appetizer, we had their bruschetta of the day. That particular Tuesday, it was lovely asparagus–roasted and dressed with shallot vinaigrette–on top of ricotta cheese, spread on toasted baguette. It was heavenly.

A few days later, finding that I still had half a whole wheat baguette from Bread Alone, as well as some scallions and asparagus left from hosting a cookout luncheon, I decided to create my own version with my various leftovers.

First, I heated a little oil in a frying pan and cooked the asparagus and scallions, simply with a little freshly ground salt and pepper. I wanted them to get a little brown (to caramelize and bring out that nice, sweet flavor), but I didn’t want to overcook them. Once finished, I put them aside on a paper towel to drain excess oil

Next, I “refreshed” the bread. I sliced up the semi-stale baguette into 3/4″ pieces. Then I spritzed the pieces  with water on both sides, put them into a tray with a little more water drizzled in, and covered with foil (basically so they would steam). I put them in a 350 degree oven for 5-6 minutes. Then I removed the foil, drizzled olive oil, salt, and pepper, on both sides, and returned them to the oven to toast. I checked them periodically, and flipped them when the first side got brown.

At the same time as the bread, I took a little Laughing Cow roasted tomato cheese spread (which I had lying around the fridge) and combined it with a little Greek yogurt for a smoother, spreadable texture. (You could easily go with ricotta cheese or goat cheese spread.)

Once the bread was toasted, I assembled my little bruschetta and enjoyed them. Improvised, but still heavenly.