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Vegetable Bruschetta with fresh ingredients
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Vegetable Bruschetta

Light, bright, and summery, this Vegetable Bruschetta is an Italian starter classic and is loaded with summer veggies. Easily served as appetizer with wine and spirits.
Course Appetizer, Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Servings

Equipment

Ingredients

  • 8 pcs Sliced Italian or French bread
  • 16 pcs Green Asparagus
  • ½ Green Bell Pepper
  • ½ Yellow Bell Pepper
  • 3 oz Sour Cream (Creme Fraiche)
  • 20 pcs Cherry Tomatoes
  • 4 oz Arugula
  • Salt and Pepper to taste

Chili Mayonnaise

  • 1 Egg Yolk
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Olive Oil
  • 1 teaspoon Sriracha Sauce Adjust to taste up to 1 Tbsp

Instructions

  • Grill the bread to your liking. Cut the bell peppers length wise about 6 lengthy stems each pepper. Blanch the asparagus.
    Seasoned all vegetables with salt and pepper and air fry for 5-6 minutes. Spread Creme Fraiche (or sour cream)on top of grilled breads. Next top the veggies on the bread.
    step by step guide to make Vegetable Bruschetta
  • For the chili mayonnaise, whisk egg yolk and Dijon mustard together. Slowly add the Olive oil and continue whisking.
    After getting homogenous texture, add Siracha sauce. Then spread on top of the assembled bruschetta.
    Step - by - guide to make Vegetable Bruschetta

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
 
1. Use baguette instead of regular white bread to get a crispier texture
2. When making Chili mayonnaise, use cold bowl and oil.
 
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