Grilled Veg and Almond Ricotta Crostinis
Total Steps
10
Ingredients
14
Tools Needed
1
Ingredients
- 1 baguette gluten-free French baguette
- 250 g cherry tomatoes
- 250 g eggplant
- 250 g red onions
- 1/2 teaspoons dried marjoram
- 1/2 teaspoons dried oregano
- 50 ml olive oil
- salt(optional)
- pepper(optional)
- 200 g slivered almonds
- 15 ml lemon juice
- salt(optional)
- pepper(optional)
- fresh herbs, chopped(optional)
Instructions
Step 1
Soak the raw almonds in hot water for at least an hour.
Step 2
Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
Step 3
Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
Step 4
Season to taste.
Step 5
Transfer to a bowl and refrigerate.
Step 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.
Step 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.
Step 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.
Step 9
Roast for about 8 minutes in a 175C/350F oven.
Step 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.