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Gennaro's beautiful leftover bruschetta

Gennaro's beautiful leftover bruschetta

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Gennaro's beautiful leftover bruschetta

Perfect for piling high with roasted veggies

Perfect for piling high with roasted veggies

Serves 1

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 383 19%

  • Fat 20.7g 30%

  • Saturates 3.8g 19%

  • Sugars 16.8g 19%

  • Salt 2.69g 45%

  • Protein 9.5g 19%

  • Carbs 40.2g 15%

  • Fibre 5.6g -

Of an adult's reference intake


  • 1 slice of sourdough bread
  • 1 piece of leftover roast turnip
  • 2 pieces leftover roast beetroot
  • 1 piece leftover roast parsnip
  • extra virgin olive oil
  • balsamic vinegar
  • 1 clove of garlic
  • 2 sprigs fresh flat-leaf parsley
  • 1 handful of mixed salad leaves
  • 1 sprig of fresh mint
  • 1 lemon
  • Parmesan cheese

Recipe From

Jamie's Family Christmas

By Gennaro Contaldo


  1. Pop the bread on a hot griddle pan and toast it on both sides.
  2. Roughly mash the leftover vegetables. Season with sea salt and black pepper, drizzle over some extra virgin olive oil and a little splash of balsamic, then mash again.
  3. Halve the garlic clove, then rub the cut-sides all over the toast, then spoon the mashed vegetables on top.
  4. Pick and roughly chop the parsley leaves, then scatter on top.
  5. Pick the mint leaves, then toss with the salad leaves, a good pinch of salt, a splash of extra virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice.
  6. Put a pinch of salad leaves on top of the bruschetta, then shave over some Parmesan. Finish with a drizzle of extra virgin olive oil and serve right away with the rest of the salad on the side.

Watch the video: JAMIES SPECIALS. Puglian Burrata Bruschetta. Jamies Italian (June 2022).


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