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Vegetable Bruschetta

Owner Dave Schultz
Saucer’s Café

The classic Italian appetizer gets a winter-appropriate twist with heaps of roasted vegetables. A goat cheese spread adds tang to this substantial, comforting starter.

Balsamic Syrup
1 cup balsamic vinegar
1/4 cups white sugar

Goat Cheese Spread
1/2 cup goat cheese
1/2 Tbsp whipping cream

1 cup diced zucchini
1 cup diced eggplant
1/2 cup diced red onion
1 cup seeded and diced red pepper
2 Tbsp canola or vegetable oil
salt and pepper to taste
4 slices fresh ciabatta bread
1 cup shredded mozzarella

Balsamic Syrup

  1. In a small pot, heat balsamic vinegar over medium heat for 2 mins.
  2. Mix in sugar until dissolved.
  3. Simmer until reduced to a thick syrup.

Goat Cheese Spread

  1. In a small bowl, whip goat cheese and whipping cream using a hand mixer until smooth.


  1. Preheat oven to 400°F.
  2. In a small bowl, toss all vegetables with oil.
  3. Season vegetables with salt and pepper.
  4. In a roasting pan, roast vegetables until tender, around 20 mins.


  1. Preheat oven to 400°F.
  2. Spread goat cheese mix on bread. Top with roasted vegetables and mozzarella.
  3. Bake until mozzarella is melted, around 2 mins.
  4. Drizzle with balsamic syrup and serve.

Yield 4 servings


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