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Crostini
1 French baguette (1)
2 Tbsp canola oil (30 mL)
1 clove garlic, sliced in half (1)
Roasted Veggies
1 small zucchini or eggplant, chopped (1)
1 small red onion, chopped (1)
1 red bell pepper, chopped (1)
1 yellow bell pepper, chopped (1)
2 Tbsp canola oil (30 mL)
1 clove garlic, minced (1)
2 Tbsp chopped fresh parsley (30 mL)
1/2 tsp dried thyme (2 mL)
1/4 tsp salt (1 mL)
1/8 tsp pepper (.5 mL)
1 cup ricotta cheese (250 mL)
Balsamic glaze for drizzling (optional)
1/4 cup fresh grated Parmesan (60 mL) (optional)
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Crostini
- Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
- Slice baguette into 1/2-inch (1.5 cm) slices, about 32 slices. Place on a prepared pan in a single layer. Brush baguette slices with 2 Tbsp (30 mL) canola oil. Toast in the oven for about 8 minutes or until they are light golden around edges but still a bit soft in the centre.
- Let cool slightly and rub each crostini with halved garlic. Set aside to cool completely.
Roasted Veggies
- Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
- In a large bowl, combine zucchini/eggplant, red onion, red and yellow peppers. Add 2 Tbsp (30 mL) canola oil, minced garlic, parsley, thyme, salt and pepper. Toss well to coat vegetables and spread onto prepared pan.
- Roast for 20-25 minutes or until fork-tender and golden.
- To serve, spread each crostini with a thin layer of cheese, top with about roasted vegetables, drizzle with balsamic glaze and sprinkle with Parmesan.
TIP: Try swapping the ricotta with the Whipped Feta recipe.
TIP: Look for a firm, purple eggplant that is heavy for its size, with glossy unbroken skin.

Roasted Veggie Crostini
These crostini are fun to share on a Friday night while watching the game or kicking back on the patio with family. We bet you can’t eat just one!
- Servings
- 8 people
Nutritional Analysis
- Servings
- 12
- Calories
- 162
- Total Fat
- 6.5 g
- Saturated Fat
- 1.4 g
- Cholesterol
- 0 mg
- Sodium
- 232 mg
- Carbohydrates
- 19.6 g
- Fiber
- 1.2 g
- Sugars
- 3.3 g
- Protein
- 5.8 g
- Potassium
- 138 mg