Roasted Garlic Pizzettas

By á-42947

Ingredients

• SAUCE:
• 1 roasted garlic batard loaf
• 2 red bell peppers, divided
• 1 eggplant
• 1 zucchini
• 2 yellow squash
• 1/4 cup olive oil
• 1 TBSP salt
• 1 tsp. ground black pepper
• 2 oz. shredded parmesan cheese
• 8 fresh basil leaves, chopped
• 1 garlic clove, minced
• 1 tsp. minced fresh thyme
• 1 tsp. olive oil
• 1 tsp. champagne vinegar
• 1 TBSP heavy whipping cream
• GOAT CHEESE SPREAD:
• 6 oz. goat cheese
• 1 TBSP minced fresh thyme
• 1/2 tsp. minced fresh rosemary
• 1/2 tsp. ground black pepper

Details

Adapted from costco.com

Preparation

Step 1

1. Preheat the grill to medium. Slice the bread on the bias into 1/4 inch thick slices. Grill for 1 minute on each side.
2. Grill bell peppers until blackened. Place in a bowl and cover. After 15 minutes, remove blackened skin and seeds. Slice 1 pepper into 1/4 inch strips. Reserve the second pepper for the sauce.
3. Cut eggplant, zucchini, and squash into 1/4 inch thick slices. Lightly coat with olive oil and season with salt and pepper. Grill for 2 minutes per side.
4. Prepare the sauce: sauté garlic and thyme in oil over medium low heat until soft. Transfer to blender and add the second grilled bell pepper, vinegar, cream, and salt. Blend until smooth.
5. Prepare the spread: blend all ingredients with a spatula.
6. Spread each crostini with 1 tbsp. of the spread. Layer with 1 eggplant slice, 2 slices of squash and zucchini, and 2 pepper strips. Drizzle with sauce and sprinkle with parmesan and basil.