Garlic Butter Crostini Veggies (Printable version)

Crostini layered with garlic butter, creamy ricotta, and roasted medley of vibrant vegetables.

# Ingredient List:

→ 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
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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with 2 tablespoons olive oil, dried oregano, black pepper, and salt. Distribute evenly on the prepared baking sheet.
03 - Roast vegetables for 18 to 20 minutes, stirring once at the midpoint, until charred and tender. Set aside.
04 - While vegetables roast, combine softened butter, minced garlic, and 2 tablespoons olive oil in a small bowl until well blended.
05 - Arrange baguette slices on a second baking sheet. Brush each slice evenly with the garlic butter mixture. Bake at 425°F for 6 to 8 minutes until golden and crisp.
06 - Remove crostini from oven. While still warm, rub the top surface of each slice with the whole garlic clove.
07 - Spread a generous spoonful of ricotta cheese on each crostini. Top with roasted vegetables.
08 - Drizzle with balsamic glaze if desired, sprinkle with fresh basil and black pepper. Serve immediately.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen, but you'll be done in under 40 minutes.
  • The combination of creamy ricotta, charred vegetables, and crispy bread hits every texture at once.
  • It works beautifully as an appetizer, lunch, or even a fancy snack with a glass of wine.
02 -
  • Don't overcrowd the vegetable pan or they'll steam instead of roast—give them space to breathe and brown properly.
  • The ricotta should be at room temperature, or it will cool the warm crostini and feel stodgy instead of creamy.
  • Toast the bread just before assembling or it will soften from the moisture of the toppings.
03 -
  • Day-old baguettes slice cleaner and toast more evenly than fresh ones because they've lost some moisture.
  • Bring your ricotta to room temperature before spreading or it will seize up and look lumpy instead of creamy and luxurious.
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