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Crostini With Roasted Vegetables And…

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Nutritional information

231.5
Calories
95 g
Calories From Fat
10.6 g
Total Fat
3.3 g
Saturated Fat
13.4 mg
Cholesterol
501.1 mg
Sodium
25.8 g
Carbs
1.8 g
Dietary Fiber
1.2 g
Sugars
8.1 g
Protein
155g
Serving Size

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Crostini With Roasted Vegetables And…

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Cuisine:
  • 1hr
  • Serves 10

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr   |  Serves: 10

Crostini With Roasted Vegetables and Smoked Mozzarella, These vegetables may be roasted ahead of time and stored for several days in the refrigerator, so that the crostini will be quick to assemble at the last moment ”, Made a batch for our Christmas get-together and they were everybody’s favorite appetizer If pic looks different from what you’d expect it’s because after roasting I threw them in the processor for just a few seconds because that’s the consistency I was looking for We could still taste the individuality of the cheese and other ingredients Yep, they want this one again, same time, next year I don’t think I’ll wait that long TFS a new favorite!

 

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Steps

1
Done

Preheat oven to 400°F (200°C).

2
Done

MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.

3
Done

Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.

4
Done

Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.

5
Done

When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.

6
Done

MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.

7
Done

Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.).

8
Done

Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C).

9
Done

Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.

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Bobby Ryan

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