Today’s recipe is one of those accidental discoveries that happen in the kitchen. I was going to make my own soy okara burger recipe but I was doing too many things at a time–making my first whole wheat ciabatta, cooking some millet, and grabbing a bite in between. So I left the roasted chopped vegetables in one corner. By the time the ciabatta came out of the oven, it was too late for hubby to take it to work. Anyway, I was too excited about the result of the bread and I couldn’t wait to try it. Out of the blue, I scooped some roasted vegetables to make a bruschetta toppings and I was so surprised how good it turned out. It is so good I can’t keep it to myself. I’ve got to share it!
By the way, bruschetta (pronounced brus-ket-ta) is roasted or toasted bread and filled with fresh chopped tomatoes, olives, basil, soft cheese and sprinkled with olive oil. It is served as an antipasto (appetizer). Since cooking/eating is an art, therefore, there is no one absolute way to do it. There’s a thousand and one possibilities to do it.
Now for the recipe. I know you’ve been itching to know it. Perhaps you might have even skipped this intro and went straight to the recipe below.
Green or Yellow Pepper
1 Large Tomato
Extra Virgin Olive Oil
Pinch of Salt
Simply chopped them in tiny pieces, sprinkle some salt and add a little oil. Grill.