Save to Pinterest Garlic Butter Crostini with Roasted Veggies are the ultimate appetizer, combining crispy, golden baguette slices with the creaminess of ricotta and the smoky sweetness of charred vegetables. These bite-sized treats are perfect for parties, light snacking, or as a vibrant addition to an Italian-inspired meal.
Save to Pinterest The secret to this recipe lies in the garlic butter base and the fresh garlic rub, which creates a deep flavor profile that complements the medley of zucchini, bell peppers, and cherry tomatoes.
Ingredients
- 1 baguette, sliced into 1/2-inch rounds
- 3 tbsp unsalted butter, softened
- 4 tbsp extra-virgin olive oil (divided)
- 2 garlic cloves, minced
- 1 garlic clove, whole
- Fine sea salt, to taste
- 1 small zucchini, diced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1 cup ricotta cheese
- 2 tbsp fresh basil leaves, thinly sliced
- 1 tbsp balsamic glaze (optional)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- In a bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with 2 tbsp olive oil, oregano, pepper, and salt. Spread evenly on the prepared baking sheet.
- Step 3
- Roast vegetables in the oven for 18–20 minutes, stirring once halfway, until charred and tender. Set aside.
- Step 4
- While vegetables roast, mix softened butter, minced garlic, and 2 tbsp olive oil in a small bowl.
- Step 5
- Arrange baguette slices on a second baking sheet. Brush each slice with garlic butter mixture. Bake at 425°F (220°C) for 6–8 minutes until golden and crisp.
- Step 6
- Remove crostini from oven, and while still warm, rub the top of each with the whole garlic clove.
- Step 7
- To assemble, spread a generous spoonful of ricotta on each crostini. Top with roasted vegetables.
- Step 8
- Drizzle with balsamic glaze, sprinkle with fresh basil, and a little black pepper. Serve immediately.
Zusatztipps für die Zubereitung
Using parchment paper ensures the vegetables don't stick and makes cleanup effortless. For the most aromatic flavor, be sure to rub the baguette slices with the whole garlic clove while they are still warm from the oven.
Varianten und Anpassungen
You can easily swap the ricotta for whipped feta or a plant-based cheese alternative. If you enjoy a bit of spice, add a pinch of chili flakes to the vegetable mix before roasting or use a gluten-free baguette for a gluten-free version.
Serviervorschläge
These crostini are best served immediately to maintain their crispness. They pair beautifully with a chilled white wine, such as Pinot Grigio or Sauvignon Blanc, which complements the fresh vegetables and creamy cheese.
Save to Pinterest With their colorful presentation and savory garlic aroma, these crostini are sure to be a favorite at any gathering. Enjoy the simple elegance of fresh Italian flavors!
Common Recipe Questions
- → What vegetables work best for roasting?
Zucchini, bell peppers, cherry tomatoes, and red onion roast beautifully together. Their natural sugars caramelize at high heat, creating sweet, charred flavors that complement the creamy ricotta topping perfectly.
- → Can I prepare components ahead?
Roast vegetables up to 2 days in advance and store refrigerated. The garlic butter can be mixed ahead and kept chilled. For best results, assemble just before serving to maintain the crispy texture of the baguette slices.
- → What cheese alternatives can I use?
Whipped feta adds tangy depth, while goat cheese offers a bright, creamy finish. For dairy-free options, try cashew ricotta or almond-based spreads that maintain the luxurious texture needed to balance the roasted vegetables.
- → How do I achieve perfectly charred vegetables?
Roast at 425°F on a parchment-lined baking sheet, spreading vegetables in a single layer without overcrowding. Stir halfway through cooking to ensure even charring on all sides. Vegetables should be tender with lightly browned, caramelized edges.
- → What wines pair well with this appetizer?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the fresh vegetables and creamy ricotta. A dry Prosecco adds festive bubbles, while light red wines such as Barbera or Pinot Noir can stand up to the roasted vegetable flavors.
- → Can I add protein to make it more substantial?
Top with thinly sliced prosciutto, crispy pancetta, or marinated artichoke hearts. Shredded rotisserie chicken or white beans can be mixed with the ricotta for added protein, transforming this appetizer into a heartier small plate.