Next Day Fall Vegetable Bruschetta

• 1/2 cup golden raisins, chopped
• 1 1/2 cups leftover roasted root vegetables, such as squash or Brussels sprouts, chopped
• 1/4 cup torn fresh basil
• 1/4 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons drained and chopped canned pickled chiles
• Kosher salt and freshly cracked black pepper
• 12 slices baguette, 1/2 inch thick, toasted

1. Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes.
2. Drain well.
3. In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles.
4. Season with salt and pepper.
5. Lay the toasted baguette slices on a platter and top with the vegetable mixture.
6. Drizzle with more olive oil and serve.

golden raisins, root vegetables, fresh basil, feta cheese, extravirgin olive oil, chiles, kosher salt, baguette

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/next-day-fall-vegetable-bruschetta.html (may not work)