Grilled Veg and Almond Ricotta Crostinis

By Nikki Brown
October 20, 2017
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Author Notes: These crostinis have a beautifully blended mix of flavours. They would be ideal as a party snack when you’re entertaining or for lunch when you fancy treating yourself to some bread, but want to balance it out by covering it in a highly nutritious topping.

The recipe can be found here -http://www.mynutricounter...
Nikki Brown

Serves: 30

For the Vegetable Crostini

  • 1 piece gluten-free French baguette
  • 250 grams cherry tomatoes
  • 250 grams eggplant/aubergine
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 50 milliliters olive oil
  • 1 piece Salt, to taste
  • 1 piece Pepper, to taste
  • 250 grams red onions

For the Almond Ricotta

  • 200 grams slivered almonds
  • 15 milliliters lemon juice
  • 1 piece Salt, to taste
  • 1 piece Pepper, to taste
  1. Soak the raw almonds in hot water for at least an hour.
  2. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
  3. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
  4. Season to taste.
  5. Transfer to a bowl and refrigerate.
  6. Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven.
  7. Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes.
  8. Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil, season with salt and pepper and add in the dried herbs.
  9. Roast for about 8 minutes in a 175C/350F oven.
  10. Assemble the crostinis. Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.

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