Grilled Veg & Almond Ricotta Crostinis
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.
Yield
30 servingsPrep
1 hrsCook
25 minReady
85 minIngredients
For the Vegetable Crostini
1 gluten-free French baguette
250g/9oz cherry tomatoes
250g/9oz eggplant/aubergine
250g/9oz red onions
1/2 tsp dried marjoram
1/2 tsp dried oregano
50ml/1.75fl oz olive oil
Salt, to taste
Pepper, to taste
For the Almond Ricotta
200g/7oz slivered almonds
15ml/0.5fl oz lemon juice
Salt, to taste
Pepper, to taste
Ingredients
For the Vegetable Crostini
1 gluten-free French baguette
250g/9oz cherry tomatoes
250g/9oz eggplant/aubergine
250g/9oz red onions
1/2 tsp dried marjoram
1/2 tsp dried oregano
50ml/1.75fl oz olive oil
Salt, to taste
Pepper, to taste
For the Almond Ricotta
200g/7oz slivered almonds
15ml/0.5fl oz lemon juice
Salt, to taste
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.
