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Cheese Bruschetta with Roasted Vegetables

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  • 100g Happy Cow Cheese Spread
  • 1 white or wholemeal bread loaves
  • 2 yellow capsicums
  • 2 green capsicums
  • 50ml Filippo Berio Extra Virgin Olive Oil
  • salt & pepper to taste
  • 50ml balsamic vinegar
  • 20g alfalfa sprouts
  • Cut all vegetables into bite-size and seasoned them with a pinch of salt & pepper, extra virgin olive oil, and balsamic vinegar. Put onto a baking tray and bake for 15min in the oven at 220 degrees.
  • Once done, remove from oven & let it cool down
  • Toast the bread until golden brown and spread one side with cheese. Assemble with baked vegetables and garnish with alfalfa sprouts.

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