Grilled Vegetable And Goat Cheese Bruschetta
Beat the heat at home or by the shore with shivery, scrumptious hors d’oeuvres made with fresh yellow squash, zucchini, and goat cheese.
Beat the heat at home or by the shore with shivery, scrumptious hors d’oeuvres made with fresh yellow squash, zucchini, and goat cheese.
Ingredients
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
1 (12-ounce) baguette, cut into 16 slices
1 (4-ounce) log goat cheese, crumbled
1⁄2 (16-ounce) jar sliced roasted red pepper strips, patted dry
Baby spinach leaves
Garnish: very thinly sliced spinach leaves
Directions
Spray grill rack with nonstick grilling spray. Preheat grill to medium-high heat (350° to 400°). Preheat oven to 350°.
In a medium bowl, combine squash and zucchini slices, 1 tablespoon oil, salt, and pepper, tossing to coat. Grill for 4 to 5 minutes on each side, or until soft.
On a baking sheet, place bread slices. Brush with remaining 2 tablespoons oil. Bake for 2 minutes on each side, or until toasted.
Top bread slices evenly with crumbled goat cheese, roasted red pepper strips, grilled squash and zucchini, and baby spinach leaves. Garnish with sliced spinach leaves, if desired.
