Grilled Veg and Almond Ricotta Crostinis

October 3, 2017

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.

  • Prep: 1 hr
  • Cook: 25 mins
  • Yields: 30 pieces

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

1. Soak the raw almonds in hot water for at least an hour.

2. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.

3. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.

4. Season to taste.

5. Transfer to a bowl and refrigerate.

6. 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.

7. Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes.

8. 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.

9. Roast for about 8 minutes in a 175C/350F oven.

10. 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.

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