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1620 Savoy: Grilled vegetable bruschetta

Rosemary & roasted garlic oil

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Chopped rosemary{}{}{}{}{}{} 2 tbsp.

Roasted garlic puree{}{}{}{} 1/4 cup

Extra virgin olive oil{}{}{}{} 2cup

White truffle oil{}{}{}{}{}{}{} 2 tbsp.

Salt & pepper to taste

Method;

Mix all ingredients in bowl & set aside for brushing steaks

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Grilled vegetable bruschetta

Focaccia bread 4 slices

Whipped goat cheese 1 cup

Zucchini sliced 1/4 seared on one side

Yellow squash sliced 1/4 in thick seared on one side

Eggplant sliced 1/4 in thick seared on{} side

Bacon 4 slices cooked

Method;

Spread goat cheese on focaccia & shingle vegetables over the bread{} & sprinkle parmesan cheese over the top

Place in oven until golden brown {}top with bacon

Remove & serve{}

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