Very easy Bruschetta for a fast dinner, aperitif, or brunch.
This kind of Bruschetta could be called “Fridge-voider”, because you can use any vegetables stored in your refrigerator. Follow your taste.
I usually choose:
- Bread for Bruschette
- Soft Stracchino cheese
- Bell peppers baked in oven
- Champignon Mushrooms
- Grilled zucchini
Slice the bread and bake in oven (or toaster) for few minutes. Meanwhile, wash the potatoes and carrots and boil in salted water.
Wash the bell peppers and bake in oven, whole, from 20 to 30 minutes, until cooked. They should be soft and lightly brown. Discard skin and lightly slice them.
Wash and slice the mushrooms, put them in a bowl with salt and lemon (in this way they won’t turn black).
Heat a non-stick grill and grill all the vegetable (excepting tomatoes) for few minutes. Place in a medium-high bowl, and baste with a mixture of extra-virgin olive oil and salt. Let marinate for few minutes.
Meanwhile, dice, season, and set aside the tomatoes.
Spread Stracchino cheese on the slices of bread and place the marinated vegetables on. Add fresh diced tomatoes.