Garlic Butter Crostini Veggies (Print Version)

Crispy crostini topped with ricotta and a colorful medley of roasted vegetables and herbs.

# Components:

→ For the Crostini

01 - 1 baguette, sliced into 1/2-inch rounds (approximately 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 for rubbing
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, optional
19 - Freshly ground black pepper for garnish

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a mixing bowl, combine diced zucchini, bell peppers, cherry tomatoes, and red onion with 2 tablespoons olive oil, oregano, black pepper, and salt. Toss until evenly coated.
02 - Spread vegetable mixture evenly across the prepared baking sheet. Place in preheated oven and roast for 18 to 20 minutes, stirring once halfway through cooking, until vegetables are charred and tender. Remove and set aside.
03 - While vegetables roast, combine softened butter, minced garlic, and 2 tablespoons olive oil in a small mixing bowl. Mix until well incorporated.
04 - Arrange baguette slices on a second baking sheet. Using a pastry brush, generously coat each slice with the garlic butter mixture. Bake at 425 degrees Fahrenheit for 6 to 8 minutes until golden and crisp.
05 - Remove crostini from oven. While still warm, rub the top surface of each piece with the whole garlic clove for enhanced flavor.
06 - Spread a generous spoonful of ricotta cheese on each crostini. Top with roasted vegetable medley, distributing evenly across each piece.
07 - Drizzle with balsamic glaze if desired, sprinkle with fresh basil and freshly ground black pepper. Serve immediately while crostini remain warm and crisp.

# Expert Advice:

01 -
  • The garlic butter gets brushed on while the crostini are still hot, so it melts right in and tastes like actual luxury instead of just bread.
  • Roasted vegetables charred in the oven taste so different from raw ones—sweet, a little caramelized, nothing like the sad veggie tray at the office.
  • You can make this forty minutes before people arrive and still feel completely composed.
02 -
  • Don't skip the step of rubbing warm crostini with whole garlic—this is what keeps them from tasting like expensive croutons and makes them taste like something you'd pay for at a wine bar.
  • If your vegetables release too much liquid on the pan, they'll steam instead of roast, so don't overcrowd the baking sheet and resist the urge to add more vegetables than the recipe suggests.
  • Spread ricotta generously enough that it acts as a protective layer between the wet vegetables and the crispy bread, or everything gets soggy within minutes.
03 -
  • The difference between mediocre and memorable crostini is that whole garlic clove rubbed on warm bread—don't rationalize skipping it, because that's where the magic lives.
  • Buy a baguette that's actually crispy outside instead of soft all the way through, because soft bread becomes a soggy mess the second you brush it with butter and load it with toppings.
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