Grilled Veg and Almond Ricotta Crostinis
recipe Image
 
Preparation Time : 45-60 mins

Cooking Time : 20-30 mins

Serves : 30
Ingredients:

    For the Vegetable Crostini

    1 gluten-free French baguette
    250g/9oz cherry tomatoes
    250g/9oz eggplant/aubergine
    250g/9oz red onions
    1/2 tsp dried marjoram
    1/2 tsp dried oregano
    50ml/1.75fl oz olive oil
    Salt, to taste
    Pepper, to taste

    For the Almond Ricotta

    200g/7oz slivered almonds
    15ml/0.5fl oz lemon juice
    Salt, to taste
    Pepper, to taste

Method:
  1. Soak the raw almonds in hot water for at least an hour.
  2. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
  3. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
  4. Season to taste.
  5. Transfer to a bowl and refrigerate.
  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.
  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.
  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.
  9. Roast for about 8 minutes in a 175C/350F oven.
  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.