1620 Savoy: Grilled vegetable bruschetta

Rosemary & roasted garlic oil


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

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

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

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

Salt & pepper to taste


Mix all ingredients in bowl & set aside for brushing steaks


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


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{}