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Bruschetta With Reblochon And Roasted Vegetables

by Mary Berry |
Published on

Preparation Time

45 minutes

Serves

6

Nutrition

N/A

Puree

Blend the courgette mixture until smooth.

Finger Food

Let your baby pick at the chunks of courgette and pepper along with pieces of ciabatta bread

Ingredients

  • 2 yellow peppers, halved, deseeded, and cut into 2.5cm pieces

  • 1 red onion, sliced into wedges

  • 3 small courgettes, cut into 1cm slices

  • 4 tbsp olive oil

  • salt and freshly ground black pepper

  • 2 tsp balsamic vinegar

  • small bunch of basil, roughly chopped

  • ½ ciabatta or white baguette

  • 2 garlic cloves, crushed

  • 200g Reblochon de Savoie (or Brie)

  • paprika, to dust

These bruschette make great pre-dinner nibbles or an easy snack for the whole family

  1. Preheat the oven to 220˚C (200˚C fan/Gas 7). Mix the vegetables in a roasting tin, add half the oil, and season with salt and freshly ground black pepper.

  2. Toss together well, then roast for 30 minutes or until soft and tinged golden brown. Remove from the oven and stir in the vinegar and basil.

  3. Meanwhile, cut the ciabatta or baguette into six slices. Mix the remaining oil with the garlic in a small bowl, then brush both sides of the bread with it. Place on a baking sheet and bake on a shelf under the vegetables, turning them halfway through, for 10–12 minutes or until lightly golden and crisp.

  4. Remove the crispy bruschette from the oven and top with the vegetables. Keeping the rind on, slice the cheese into six wedges, put one on top of each pile of vegetables, then dust lightly with paprika.

  5. Return to the oven for 10–12 minutes or until the cheese has melted. If some runs off the sides of the bread, quickly scoop it back on top. Serve hot.

If you're pregnant, swap the Reblochon cheese for Cheddar cheese

This recipe is taken from Cook Up A Feast by Mary Berry & Lucy Young (DK, £14.99)

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