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      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

      Method;

      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

      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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