Grilled Veg And Almond Ricotta Crostinis Recipe

Name: Grilled Veg And Almond Ricotta Crostinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Vegetable Crostini; 1 piece gluten-free French baguette; 250 grams cherry tomatoes; 250 grams eggplant/aubergine; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried oregano; 50 milliliters olive oil; 1 piece Salt, to taste; 1 piece Pepper, to taste; 250 grams red onions; For the Almond Ricotta; 200 grams slivered almonds; 15 milliliters lemon juice; 1 piece Salt, to taste; 1 piece Pepper, to taste

Servings: persons

For the Vegetable Crostini
1 piece gluten-free French baguette
250 grams cherry tomatoes
250 grams eggplant/aubergine
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
50 milliliters olive oil
1 piece Salt, to taste
1 piece Pepper, to taste
250 grams red onions
For the Almond Ricotta
200 grams slivered almonds
15 milliliters lemon juice
1 piece Salt, to taste
1 piece Pepper, to taste

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.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Vegetable Crostini, 1 piece gluten-free French baguette, 250 grams cherry tomatoes, 250 grams eggplant/aubergine, and more.

Yes, Grilled Veg And Almond Ricotta Crostinis falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Veg And Almond Ricotta Crostinis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions