Grilled Veg and Almond Ricotta Crostinis

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

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.

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