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Drain the brine off the vegetables and put into a colander under cold running water to rinse off the brine.
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Put the vegetables in a chopper (or chop by hanand finely mince. Add a few drizzles of olive oil and a splash of vinegar and some salt and pepper. Mix well and store in refrigerator until ready to serve.
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Slice the baguette thin and brush with some olive oil and bake in 350° oven for about 5-8 minutes until they are slightly browned.
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Put the chopped vegetable mix out with the toasted baguettes and let your guest make their own bruschetta.