Roasted Vegetable Bruschetta
A simple and colorful appetizer, this roasted vegetable bruschetta has roasted zucchini that is flavored with herbes de provence and layered with tangy goat cheese.
Servings: 4 servings
Calories: 347kcal
Ingredients
- 1 yellow squash cut in small cubes
- 1 yellow bell pepper cut in small cubes
- 1 zucchini cut in small cubes
- 1 teaspoon Herbes de Provence
- ½ c cream cheese
- 3 oz goat cheese
- 1 teaspoon lemon zest
- 1 garlic clove chopped
- Few leaves of fresh basil chopped
- 8 crostini
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Place all vegetables on a foil lined baking sheet and add herbes de provence, garlic, salt, pepper and drizzle with olive oil. Toss together so everything is coated and roast in 350 degree oven for 20 minute or until vegetables begin to caramelize.
- To make the cheese spread, use an electronic mixer to whip the cream cheese, goat cheese and lemon zest. Mix for a minute until everything is incorporated.
- When everything is done, spread the whipped cheese mixture on the crusty bread, top with roasted vegetables and sprinkle fresh basil on top.
Nutrition
Calories: 347kcal | Carbohydrates: 38g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 569mg | Potassium: 448mg | Fiber: 3g | Sugar: 7g | Vitamin A: 866IU | Vitamin C: 73mg | Calcium: 150mg | Iron: 3mg