A whole new type of bruschetta topping- tender red pepper and leeks combined with basil provide a fabulous topping for sweet potato rounds, mini naan, or crostini.
Leek & Red Pepper Bruschetta
- 2 leeks
- 1 medium red pepper
- 1 tablespoon olive oil
- 2 teaspoons dried basil
- Salt & pepper
- Serving suggestions:
- Mini pita/naan roasted sweet potato rounds, crostini
- Feta cheese
- Balsamic vinegar
Remove roots and dark green parts of leek, leaving only white and light green parts.
Slice leeks in half lengthwise, and rinse well to remove all soil and sand.
Cut leeks into 1/4” slices.
Remove seeds from pepper and cut into a medium dice.
Heat oil in a large frying pan.
Add leeks, and sauté for 5 minutes.
Add red pepper, and sauté for an additional 5 minutes.
Remove from heat, and add basil, salt, and pepper.
Serve on small naan or pita bread, sweet potato rounds, or crostini.
Top with feta and balsamic vinegar, as desired.
To see this recipe as a video, click here.
Many years ago, almost in the Dark Ages, I was a college student. As a college student, I had other friends who were college students. I went to visit one of these friends at a college in Vermont. This friend was, and is, a vegetarian. While there she made this really delicious pizza.
Using a store bought crust, she made a homemade topping, totally different than any pizza I’d had previously. She sautéed leeks and red pepper, then seasoned it with basil. She placed these veggies on the crust, sprinkled it with feta, and then let it bake. It was an amazingly delicious pizza, and the deliciousness of the pizza was not based on the alcohol consumed. It truly was delectable.
This came to be a recipe that I’d use intermittently to make pizza. Though at this current time, I haven’t made that pizza in over a decade. I became less of a pizza eating person and forgot about the recipe. Until now. As I worked on themes for Think Tasty following the Valentine’s dessert weeks, I wanted to create new bruschetta recipes. However, since it was following Valentine’s Day and all of its indulgence, I also wanted the bruschetta to be healthy.
So, here we are. Bruschetta, typically, is a healthy topping, as the basic recipe is made with tomatoes. I’ve made many different versions, some healthier than others. To make this version one of the healthiest yet, I eliminated the French bread that becomes crostini. Instead I used roasted sweet potato rounds. They have the same shape and a fairly similar texture while also providing you with more veggies.
Of course, you don’t have to make this as healthy as I did. You could serve it with crostini or naan (that’s how my husband ate it and enjoyed it very much). You also have the option of adding a bit more pizzazz to this bruschetta. A sprinkle of feta or drizzle of balsamic vinegar give this topping a bit of salt, acid, and sweet. Really, it’s an amazing blend of flavors.
So, back to the pizza from oh so many years ago. I am indebted to my dear friend not only for her years of friendship but also for the pizza recipe that has stood the test of time.