Roasted Veggie Tartines with Bechamel




1/2″ thick slice pieces of day old bread

2 ea peeled garlic, whole

1/4 lb purple caulifolower

1 bunch parsley, italian, cleaned and picked

1/2 red onion, sliced

1/4 cup sugar

1/4 cup red wine vinegar

2 cups whole milk

1/2 teaspoon saffron

2 tablespoons corn starch and 2 tablespoons water, mixed together (slurry)

Grated parmesan, olive oil, salt and pepper



Baste bread with olive oil, salt and pepper. Grill or toast in oven.



Rub both sides of grilled bread with garlic. This is a GREAT TIP to add a hint of garlic flavor and foregoing the bad breath.



Line a pan with olive oil and heat on medium. Add sliced onions, salt and pepper. Saute and turn until soft. Add sugar and vinegar. Stir, bring heat to low. Heat until liquid is thick. Remove from heat.



Coat veggies in olive oil, salt and pepper and place separately on a lined sheet tray. Roast at 375 F until carmelized. Remove from oven and cool




To make the bechamel, pour milk, saffron & cornstarch slurry into a stainless steel sauce pan over medium heat and slowly whish until thickened. Season with salt and pepper. Remove from heat and let cool slightly.



Smear bechamel on bread and top with veggies, onions, and parmesan.




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