Grilled Vegetable Bruschetta topped with Duck Fry

  • Pesto Ingredients

    • 6 c lightly packed basil
    • 6 garlic cloves
    • 3/4 cup olive oil
    • salt
    • ground pepper
  • Bruschetta Ingredients

    • 2 red bell pepper halved lengthwise
    • 2 yellow bell pepper halved lengthwise
    • 2 yellow squash halved lengthwise
    • 2 zucchini halved lengthwise
    • 1 large sweet onion, sliced 1/4 inch thick
    • 3/4 c olive oil, plus more for brushing
    • salt
    • ground pepper
    • 5 tomatoes, diced
    • 1 small red onion
    • 1/4 cup fresh lemon juice
    • 1/4 c chopped parsley
    • 3 tbsp sherry wine
    • 2 tbsp minced garlic
    • 1 tbsp thyme
    • 1 baguette, sliced into 1 inch rounds
    • 1 package of Pelleh Poultry Duck Fry
  • Directions

    1: In food processor, mince the basil and garlic, then add the oil and process to a paste.

    2: Transfer to a bowl and season with salt and pepper

    3:Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the bell pepper.

    4: Cut the grilled veggies into 1 inch squares (I made them smaller) and transfer to a large bowl. Add the tomatoes and red onion.

    5: In a small bowl, whisk the 3/4 cup of oil with lemon juice, parsley, vinegar, garlic, and thyme. Season with salt and pepper, pour it over the vegetables and toss.

    6: In a small pan, over medium heat put the Duck Fry in and cook it until its nice and crispy!! Remove and set aside.

    7: Brush the bread on both sides with Duck Fat. Grill over moderately high heat, turning once, until toasted. (About 2 minutes) Spread the toast with a rounded tablespoon of pesto, then top with the grilled vegetables. Top with Duck Fry.

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