Crispy baguette slices with garlic butter, ricotta, and roasted vibrant vegetables for a flavorful bite.
# What You Need:
→ For the Crostini
01 - 1 baguette, sliced into 1/2-inch rounds (about 8 pieces)
02 - 3 tablespoons unsalted butter, softened
03 - 2 tablespoons extra-virgin olive oil
04 - 2 garlic cloves, minced
05 - 1 garlic clove, whole
06 - Fine sea salt to taste
→ For the Roasted Vegetables
07 - 1 small zucchini, diced
08 - 1 small red bell pepper, diced
09 - 1 small yellow bell pepper, diced
10 - 1 cup cherry tomatoes, halved
11 - 1 small red onion, diced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon freshly ground black pepper
15 - Salt to taste
→ For Topping
16 - 1 cup ricotta cheese
17 - 2 tablespoons fresh basil leaves, thinly sliced
18 - 1 tablespoon balsamic glaze
19 - Freshly ground black pepper for garnish
# How-To Steps:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a mixing bowl, combine diced zucchini, bell peppers, cherry tomatoes, and red onion with 2 tablespoons olive oil, oregano, black pepper, and salt. Distribute evenly on prepared baking sheet and roast for 18-20 minutes, stirring halfway through, until vegetables are charred and tender.
03 - While vegetables roast, whisk together softened butter, minced garlic, and 2 tablespoons olive oil in a small bowl until well combined.
04 - Arrange baguette slices on second baking sheet. Using a pastry brush, coat each slice generously with garlic butter mixture. Bake at 425°F for 6-8 minutes until golden brown and crisp.
05 - Remove crostini from oven. While still warm, rub the top surface of each slice with whole garlic clove.
06 - Spread approximately 2 tablespoons ricotta on each warm crostini. Top with roasted vegetables, drizzle with balsamic glaze, sprinkle with fresh basil and black pepper. Serve immediately.
