# What You Need:
→ Crostini Base
01 - 1 baguette, sliced into 1/2-inch rounds (approximately 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 for rubbing
06 - Fine sea salt to taste
→ 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
→ Finishing Components
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
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, combine diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and diced red onion. Toss with 2 tablespoons olive oil, dried oregano, black pepper, and salt until evenly coated.
02 - Spread seasoned vegetables evenly across the prepared baking sheet. Roast in the preheated oven for 18 to 20 minutes, stirring once halfway through cooking, until vegetables are charred and tender. Transfer to a serving plate and set aside.
03 - While vegetables roast, combine softened unsalted butter, minced garlic cloves, and 2 tablespoons extra-virgin olive oil in a small mixing bowl. Stir until well incorporated.
04 - Arrange baguette slices on a second baking sheet. Using a pastry brush, generously brush each slice with the garlic butter mixture on both sides. Bake at 425°F for 6 to 8 minutes until golden and crisp.
05 - Remove crostini from oven while still warm. Rub the top surface of each slice with the whole garlic clove to infuse additional garlic flavor.
06 - Spread a generous spoonful of ricotta cheese onto each warm crostini. Top with roasted vegetables, distributing evenly across each piece.
07 - Drizzle each crostini with balsamic glaze if using. Sprinkle fresh basil strips and freshly ground black pepper over the assembled appetizers. Serve immediately while crostini maintain their crispness.
