We love to entertain and host. And I come from the tutelage of too much food is better than too little food when hosting. This combo= an embarrassment of leftovers. And although my low maintenance husband can eat leftovers for weeks and literally cause me to wince in repulsion, I give leftovers the one day and you're out rule. But I do love using last nights leftovers as an inspiration for something else today.
Here, our overly abundant raw vegetable crudite from our party last night makes for a fresh roasted vegetable tapenade with assorted cheese on thick baguettes with fresh garden herbs. I served it aside sliced chicken & steak that we threw on the grill so that the meat could either be layered over the bread with veggies or eaten a la carte. And now we have room in our fridge. I think we get each other here but, this need not be made from leftovers. We get that, right? OK, good.
Raw Vegetables of Your Choice. Here: Zucchini, Yellow Squash, Pearl Tomatoes, Broccoli, Asparagus
Sliced Fresh Baguette- larger better so vegetables don't fall off
Cheese of your Choice. Here: Mozzarella, Goat & Parmesan
Fresh Herbs. Here: Chive, Parsley, Basil (from my garden, baby!)
Wash the vegetables, cut into long slices, layer in roasting dish, drizzle with olive oil and salt/pepper. I roast the asparagus separately because it has a different roasting time than the other vegetables.
Roast at 420 degrees (asparagus for about 15 min-- other vegetables for approx 20 min).
Let cool for 5 minutes and then small chop the vegetables and put in bowls like a prep station.
Lay thick baguette slices on a roasting sheet, spoon the chopped vegetables onto each piece of bread and light layer with cheese. I did combos. Some pieces with mixed veggies got the parm, some got the mozzarella, some got the goat cheese. Same for the baguette with the asparagus.
Throw pan of bread, veggies and cheese back in oven for 5 ish min. Keep an eye on it.
Take pan out of oven and sprinkle all with variety of fresh herbs. Maybe drizzle some extra olive oil for those of you who do that kinda thing.
Serve alone or pair with some very thinly sliced chicken or steak.
Serve on your balcony, deck, porch so veggie spills can be kicked away and enjoyed by some insect colony. Invite friends over to enjoy with you to ensure you don't have leftovers from leftovers. Cuz' no one wants that other than my husband.