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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 1 loaf Baguette
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Peeled And Halved Crosswise
- 1 teaspoon Kosher Or Sea Salt
- 4 whole Carrots, Preferably Mixed Colors, Peeled And Diced 1/4 Inch
- 1 bunch Radishes (about 8), Diced 1/4 Inch
- 6 whole Scallions, White And Light Green Parts Only, Thinly Sliced
- 1/2 whole Lemon, Juice Only
- 1 Tablespoon Fresh Dill Or Chives, Chopped, Plus More For Garnish
- 1- 1/2 cup Roasted Garlic Lentil Dip (see Recipe On Tasty Kitchen Or At The Blog Link Above)
Method
- To make the toasts, slice the baguette diagonally 1/2 inch thick.
- Preheat oven to 425 degrees F and spread baguette slices in a single layer on one or two rimmed baking sheets.
- Brush both sides of each slice with olive oil (or use olive oil spray if youre in a hurry) and sprinkle with salt.
- Bake about 8 minutes, rotating pan(s) halfway through, until medium golden brown.
- When still warm, but cool enough to handle, rub cut side of garlic clove on one or both sides of each toast.
- Set aside to cool completely, then store in an airtight container up to two days.
- On a rimmed baking sheet, toss carrots and radishes with olive oil to coat, then sprinkle with salt and pepper.
- Bake (in the 425 degrees F oven) for 15 minutes.
- The vegetables should be tender but barely browned.
- Once cool, transfer carrots and radishes to a bowl with scallions, lemon juice, fresh herbs, and additional salt and pepper to taste.
- To assemble bruschetta, spread each toast with a thick layer of lentil dip, a spoonful of vegetables, and extra fresh herbs for garnish.
- Serve warm or room temperature.
