Caramelised Vegetable Bruschette

Caramelised Vegetable Bruschette. Sauteed leeks on one, oregano tomatoes and red pepper on the other! Perfect as a starter or light main.

for the tomato + red pepper topping:
2 tbsp extra virgin olive oil
1 tsp dried oregano
2 red peppers (aka bell peppers), chopped
230g/½ lb ripe cherry or plum tomatoes, chopped
½ tsp sugar
2 tsp red wine vinegar
for the leek topping:
2 tbsp extra virgin olive oil
3 sprigs fresh thyme, leaves only
4 medium leeks, chopped
½ tsp sugar
2 tsp white wine vinegar

For the bruschettas:
6 thick slices white rustic bread (e.g. sourdough, bloomer, pain de campagne). Stale bread is fine.
9 tsp extra virgin olive oil
2 large garlic cloves, peeled
⅓ tsp fine sea salt

View the full recipe at Discover Delicious →