Garlic Butter Crostini Veggies (Print Version)

Crispy baguette slices with garlic butter, ricotta, and a medley of roasted colorful vegetables.

# 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
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°F. 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. Spread the mixture evenly on the prepared baking sheet.
02 - Roast in the oven for 18 to 20 minutes, stirring once at the halfway point, until vegetables are charred and tender. Remove from oven and set aside.
03 - While vegetables roast, combine softened butter, minced garlic, and 2 tablespoons olive oil in a small mixing bowl, stirring until well incorporated.
04 - Arrange baguette slices on a second baking sheet. Brush each slice generously with the garlic butter mixture on both sides. Bake at 425°F for 6 to 8 minutes until golden and crisp.
05 - Remove crostini from oven. While still warm, rub the top surface of each slice with the whole garlic clove for enhanced flavor.
06 - Spread a generous spoonful of ricotta cheese on each warm crostini. Distribute roasted vegetables evenly across the ricotta layer.
07 - Drizzle each crostini with balsamic glaze if desired. Sprinkle fresh basil leaves and freshly ground black pepper over the top. Serve immediately while crostini are still warm.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, so you can actually enjoy your guests instead of sweating in the kitchen.
  • Those roasted vegetables get these gorgeous caramelized edges that taste like they took way more effort than they actually did.
  • It's one of those recipes that looks fancy enough to impress but tastes like something you'd make just for yourself on a random Tuesday.
02 -
  • Toast your baguette slices on a separate baking sheet from the vegetables, because they need different cooking times and your crostini will stay crispy that way instead of steaming alongside the roasted veggies.
  • Don't skip the step of rubbing warm crostini with whole garlic—it seems small, but it's the difference between good and restaurant-quality flavor.
  • If your ricotta looks watery when you open it, drain it through a fine-mesh strainer for five minutes before spreading, or your beautiful crostini will turn into soggy bread pretty quickly.
03 -
  • Buy your baguette from a bakery instead of the supermarket if you can—the crust is better, and they hold up to the roasting without getting weird and bread-like.
  • If you're making these ahead of time, assemble everything except the basil and balsamic, then add those final touches right before serving so the basil stays bright green and the whole thing doesn't get weighed down.
  • Keep your eye on those baguette slices in the oven—ovens vary wildly, and there's about a three-minute window between perfectly golden and slightly too dark.
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