These mini bruschetta aren’t a work of genius but they are quick and simple to make and a pretty addition to any dinner party. You can roast the vegetables a few days before and keep them in the fridge until you are ready to prepare on the day.
– 1 large Eggplant (Aubergine)
– 1 large red pepper
– 1 large yellow pepper
– 2 large beetroot
– 2 baguettes
– 2 cloves of garlic
– Olive oil for drizzling
– Sea salt
– 500 grams ricotta cheese
1. Cut the eggplant into 1 cm rounds and place on your baking tray, on a second tray place the peppers and beetroot whole without cutting. Sprinkle everything with a good amount of sea salt and drizzle over olive oil. Bake in the oven at 180 degrees celsius for around 45-60 minutes or until beetroot is tender, peppers are slightly blackened and eggplant soft. You may want to turn everything over once during the cooking process.
2. When the vegetables have finished roasting and are cool enough to handle firstly peel of the skin of the peppers and take out the seeds this will help them from becoming bitter when stored. Cut or rip into small strips and put aside. Cut the Eggplant rounds into quarters and set aside and lastly finely slice the beetroot into .5cm rounds and then cut those rounds into 1/2’s or 1/4’s depending on their size.
At this stage you can either place into a airtight container and store in the fridge overnight or for the next few days until you are ready to use them or you can use them straight away.
3. Cut your baguette into rounds about 2cm in width and place on a couple of baking trays. drizzle with a little olive oil and bake at 180 degrees celsius for around 10-15 minutes until slightly golden and crispy.
When they are cool enough to touch cut your garlic cloves in half and rub a couple of times over each piece of bread.
4. To serve top the breads with a teaspoon of ricotta cheese and alternate with the different types of roast vegetables. Place on a pretty plate and you’re done!