Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetable crostini. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
We would like to show you a description here but the site won't allow us. Sauté Green onion and yellow in a heated skillet with extra virgin olive oil for a couple of minutes. Then add chopped eggplant, zucchini, red bell pepper, and tomatoes keep cooking.
Vegetable Crostini is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Vegetable Crostini is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegetable crostini using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetable Crostini:
- Get - 6 slices Baguette or any loaf bread
- Prepare 1 Bell pepper chopped
- Get 1 Tomato chopped
- Prepare 2 tbsp Boiled Corns -
- Take 1 Onion chopped
- Prepare As needed Grated cheese - for topping
- Get as needed Chilli flakes, oregano - for flavour
- Take as needed Olive oil - just for drizzling on top
- Prepare 3-4 cloves Garlic (chopped) -
- Get 3 Black olives -
You start with adding the zucchini, tomatoes, carrots, onions, garlic, olive oil, fresh thyme and the spices to an oven-safe pot. The dutch oven is best for this because you can finish the soup in the same pot. Spread the vegetables in a large, shallow roasting pan. Spoon the vegetable mixture onto the toasts.
Instructions to make Vegetable Crostini:
- Cut all the vegetables into required shape & mix them into a bowl.
- Put some minced garlic, chilli flakes, dried oregano & mix well.
- To the veggie mixture add some grated cheese & do the required seasoning as per taste.
- Preheat the oven at 180° C
- Now take a baking tray and arrange the baguette slice / bread & toast the slice till little brown or half done.
- Now top the toasted bread with mix veggies on each slice, drizzle with few drops of olive oil on each bread slice.
- Bake it in oven till cheese melt to golden brown. Serve hot
Spring Vegetable Crostini with Macadamia Nut Ricotta. These Spring Vegetable Crostini feature a macadamia nut ricotta and some of the season's prettiest produce. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and. Sweet Pea Pesto Crostini I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto.
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