20min 4 ppl
Vegetarian Crostini
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 11 steps
Medium: 31–60 min or 7–12 steps
185 kcalper person
Protein 7g
Carbs 22g
Fats 8g
About this dish
Crispy toasted bread slices topped with a vibrant mixture of roasted vegetables, creamy ricotta, and fresh herbs create an elegant yet simple appetizer. These colorful crostini come together quickly and deliver impressive flavors with minimal effort.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- zucchinidiced small200 g
- cherry tomatoeshalved150 g
- red bell pepperdiced small1
- garlicminced2 cloves
- fresh basilchopped2 tbsp
- fresh parsleychopped1 tbsp
- lemon juice1 tbsp
Dairy & Eggs
- ricotta cheese200 g
Dried Goods
- baguettesliced into 12 pieces (¾-inch thick)1
Spices & Seasonings
- salt to taste
- black pepper to taste
- red pepper flakes¼ tsp
Oils & Condiments
- olive oildivided2 tbsp
Utensils
- baking tray
- large skillet
- small bowl
- chef's knife
- cutting board
- pastry brush
Method
1
Slice the baguette into 12 pieces about ¾-inch thick. Dice the zucchini and red bell pepper small, halve the cherry tomatoes, mince the garlic, and chop the fresh basil and parsley.
Approx. 15 minutes
2
Preheat oven to 200°C and arrange baguette slices on a baking tray. Brush one side of each slice lightly with 1 tbsp olive oil, salt, and pepper.
Approx. 3 minutes
3
Toast baguette slices in the preheated oven for 5 minutes until golden and crispy, then set aside.
Approx. 5 minutes
4
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Approx. 2 minutes
5
Add diced zucchini and red bell pepper to the hot skillet and cook for 6 minutes, stirring occasionally, until beginning to soften.
Approx. 6 minutes
6
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Approx. 1 minutes
7
Add cherry tomato halves to the skillet and cook for 3 minutes until slightly softened and warmed through.
Approx. 3 minutes
8
Remove the skillet from heat and stir in lemon juice, salt, black pepper, and red pepper flakes.
Approx. 1 minutes
9
In a small bowl, combine ricotta cheese, fresh basil, and parsley with a pinch of salt and pepper until well mixed.
Approx. 2 minutes
10
Spread approximately 1 tbsp of the ricotta mixture onto each toasted baguette slice.
Approx. 2 minutes
11
Top each crostini with a spoonful of the warm roasted vegetable mixture and serve immediately.
Approx. 2 minutes
