MyNutriCounter / 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.



Update Message: These crostinis have a beautifully blended mix of flavours.

Tags: vegetarian, vegan, lunch, snack, Crostinis

Revision: 1