This take on the Italian favorite bruschetta came about as a way to use leftover grilled vegetables. I had grilled fish filets with summer veggies and had veggies left over. Of course, you can start from scratch but it seems like a lot of work for what was, for us, a light summer supper.
Ingredients:
- 2 small or 1 large slice country bread per person, toasted or grilled
- Mixed grilled summer vegetables
- Cherry tomatoes
- Sprig of mint, basil or parsley
- Olive oil
- Sherry vinager
- Salt and pepper
- Piment d’Espelette
- Fresh goats milk cheese
- Vinegar marinated white anchovy filets, also known as boquerones
Note:
Use any combination of summer veggies: sweet peppers, eggplant, summer squashes, onions, mushrooms, etc. You will need about 1 cup of veggies per serving.
Preparation:
- Cut the grilled veggies into small even dice. Quarter the cherry tomatoes, and add to the veggies. Stem and chop the herbs and add to the veggies.
- Season the veggies well with salt, pepper and piment d’Espelette. Add a splash of sherry vinegar and olive oil to taste. Let marinate at room temperature for 30 minutes.
- Bring the goats milk cheese to room temperature. Toast or grill the bread. Spread with the goat’s milk cheese while still warm. Spoon the vegetable relish and its juices generously over the bread. Top with an anchovy filet.