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.com/grilled-vegetable-and-almond-ricotta-crostinis/ —Nikki Brown
Continue After Advertisement
Ingredients
- 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
Directions
-
Soak the raw almonds in hot water for at least an hour.
-
Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
-
Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
-
Season to taste.
-
Transfer to a bowl and refrigerate.
-
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.
-
Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes.
-
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.
-
Roast for about 8 minutes in a 175C/350F oven.
-
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.
See what other Food52ers are saying.