Roasted vegetable bruschetta

Out of ideas for snacks that are both healthy and tasty? We have a solution for you! Crispy bruschetta topped with roasted vegetables and anchovies. This fresh, Mediterranean classic is always a hit. Keep reading to find out how to make this recipe that pairs perfectly with Sangre de Toro Rosé.

STEPS:

1
First, preheat the oven to 210°C.
2
Brush the red pepper and aubergine with olive oil.
3
Place them on a baking tray and roast for 30 minutes.
4
Once roasted, peel and cut into strips.
5
To really bring out the flavour, sprinkle the roasted vegetables with olive oil and salt to taste.
6
Cut the bread into slices and toast.
7
Make your bruschetta by placing some red pepper and aubergine strips on top of each piece of toasted bread, and then add three anchovy fillets on top of each one.
8
Now it’s just time for the final ingredient… a glass of Sangre de Toro Rosé as the perfect match for your bruschetta. Cheers!

RECIPE INGREDIENTS

1 Red pepper

1 Aubergine

1 Tin of anchovies

Crusty bread

Olive oil

Salt and pepper

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