Next Day Fall Vegetable Bruschetta

By Joelene

Ingredients

• 1/2 cup golden raisins, chopped
• 1 1/2 cups leftover roasted root vegetables, such as squash or Brussels sprouts, chopped
• 1/4 cup torn fresh basil
• 1/4 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons drained and chopped canned pickled chiles
• Kosher salt and freshly cracked black pepper
• 12 slices baguette, 1/2 inch thick, toasted

Preparation

Step 1

Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes. Drain well.
In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles. Season with salt and pepper.
Lay the toasted baguette slices on a platter and top with the vegetable mixture. Drizzle with more olive oil and serve.