vegetable bruschetta
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Seasonal Vegetable Bruschetta

Course:
Products used:

Yield: One appetizer

Ingredients

  • 4 pieces Crostini, bias cut
  • 2 oz. Yellow squash, cubed 1/4”
  • 2 oz. Butternut squash, cubed 1/4”
  • 2 oz. Zucchini, cubed 1/4”
  • Basil, chiffonade to taste
  • Extra virgin olive oil, to taste
  • Grande Burrata

Directions

  1. Cut 4 pieces of artisan bread on a bias and grill to mark.
  2. Place yellow squash, butternut squash, and zucchini onto a sheet pan. Drizzle with Olive Oil, season with salt and pepper, then toss. Roast at 500°F for 5 minutes or until tender.
  3. Cut Grande Burrata into 4 pieces.
  4. Assemble bruschetta starting with vegetable mixture on top of crostini then place Burrata on top of the roasted vegetables and finish with basil chiffonade and extra virgin olive oil.

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