Garlic Butter Crostini Veggies (Printable)

Crispy bread topped with creamy ricotta and a mix of roasted vegetables, bursting with garlic flavor.

# What You Need:

→ For the Crostini

01 - 1 baguette, sliced into 1/2-inch rounds (about 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, pepper, and salt. Toss until evenly coated and spread in a single layer on the prepared baking sheet.
02 - Place vegetables in the preheated oven for 18-20 minutes, stirring once halfway through cooking, until edges are charred and vegetables are tender. Remove from oven and set aside.
03 - While vegetables roast, combine softened butter, minced garlic, and 2 tablespoons olive oil in a small bowl. Mix until well incorporated.
04 - Arrange baguette slices on a second baking sheet in a single layer. Using a pastry brush, generously brush each slice with the garlic butter mixture on both sides. Bake at 425°F for 6-8 minutes until golden brown and crisp.
05 - Remove crostini from oven. While still warm, rub the top surface of each slice with the whole garlic clove for additional flavor.
06 - Spread approximately 2 tablespoons of ricotta cheese on each crostini. Top with roasted vegetables, drizzle lightly with balsamic glaze if desired, sprinkle with fresh basil, and finish with freshly ground black pepper. Serve immediately while crostini are still warm.

# Expert Suggestions:

01 -
  • The whole thing comes together in 40 minutes, which means you can impress people without spending your evening in the kitchen.
  • Roasting the vegetables brings out a sweetness and char that makes even simple peppers taste like they've been worked on for hours.
  • It's endlessly flexible—swap vegetables, add different cheeses, make it vegan, or pile on fresh herbs without changing the soul of the dish.
02 -
  • Don't skip the step of roasting vegetables at high heat—the char is what separates these from tasting bland, and 350°F won't give you that caramelized flavor.
  • Room temperature ricotta makes all the difference in texture; pull it from the fridge 15 minutes before assembling if you can.
03 -
  • Buy your baguette the day before and let it sit out overnight uncovered—it'll be the perfect texture for toasting without falling apart.
  • Don't arrange vegetables in a single layer hastily; give them space on the baking sheet so they roast instead of steam, which is how you get that char and caramelization.
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