Living Barbados Magazine November 2014 Edition November 2014 edition | Page 45

GOAT CHEESE & ROASTED
VEGETABLE BRUSCHETTA
By Sophie Domenge, Scarlet Restaurant
Preheat oven to 350 degrees.
Ingredients:
1 small piece of Pumpkin
1 small Red Onion
1 small Eggplant
1 med Zucchini
2-3 Tomatoes
3-4 tbsps Herbs de Provence
OR Italian seasoning

Olive oil and extra virgin olive oil - to taste
Sea salt - to taste
Cracked black pepper - to taste
Bread for the Bruschetta (foccacia or baguette of your choice)
1 tub Soft cheese (mascarpone or Philadelphia cream cheese)
1 tub Goat cheese crumbles
Fresh thyme

1. Cut your veggies into 1/2inch cubes thereabouts with exception of the tomatoes and onion. Cut
the tomatoes and onion into thin wedges. 2. Toss each individual veg with a enough olive oil to
lightly coat, a sprinkling of the dried herbs and a pinch of sea salt 3. Place on a baking sheet lined
with greaseproof paper. 4. Roast until nicely cooked through. (I like to roast each veg separately
as some cook quicker than other) 5. Take your bread of choice & cut to desired size. Place on a
baking sheet and drizzle with olive oil. Place in your preheated oven and immediately turn the
oven off. Toasts will dry out and become crisp. Leave to cool fully.
To assemble:
Spread a nice dollop of your soft cream cheese on to your
toast. Gently place your veggies on to the toasts, crumble
the goat cheese on top and finish with a little fresh thyme
leaves. Drizzle with a little extra virgin olive oil if needed
and some cracked black pepper.

delicious

RECIPES

MARSHMALLOW INFUSED
SPRINKLETINI COCKTAIL
By Ross King of Raising The Bar

1. Cut up large marshmallows and place in a large jar 2. Pour in a bottle of original
ABSOLUT Vodka 3. Cover for 24 hours. Strain back into the Vodka bottle through a wet
cheesecloth or fine strainer. 4. Mix a teaspoon of water or milk with a 1/4 cup of icing
sugar. Gradually mix in enough liquid that the mixture takes on a smooth consistency and
just starts to run. Put this mixture on a flat plate and lightly rim each cocktail glass. 5. Pour
sprinkles onto another flat saucer and turning the cocktail glass upside down, dip the edge
into the sprinkles. 6. Pour half marshmallow infused Vodka into glass and top up with
Sprite. Add a few drops of Cherry syrup if you wish for further flavour. 7. Serve to guests for
a delicious before or after dinner drink.

LIVING BARBADOS NOVEMBER 2014 - MARCH 2015

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