Crostini with roasted balsamic vegetables olives

Crostini with roasted balsamic vegetables, olives and ricotta

Category: Snack/side dish | Serves: Makes 16

Prep time: 10 minutes | Cooking time: 35 minutes


100g (3 1/2oz) small baguette

Low-calorie cooking spray

1 large garlic clove, smashed

1 shallot, finely diced

1 aubergine, cut into approx 1 cm dice

1 large courgette, cut into approx 1cm dice

8 cherry tomatoes, halved

Freshly ground black pepper

4 tsp aged balsamic vinegar

10g (1/3 oz dried black olives, finely chopped)

125g (4oz) ricotta

10g (1/3 oz) Parmesan

Handful of basil leaves

  1. Preheat oven to 180°C/fan 160°C/gas mark 4. Cut the baguette into 16 slices and place onto a roasting tray. Mist with a low calorie spray and bake for 10-15 minutes until crisp and lightly golden. Rub with the garlic and set aside to cool slightly.
  2. Spread the vegetables onto another baking tray, mist with cooking spray, season with black pepper and stir through 3 teaspoons of balsamic vinegar. Roast for 20 minutes, remove the tomatoes to a plate and set aside. Continue to roast the vegetables for another 10-15 minutes or so until golden and beginning to caramelize
    around the edges. Stir through the olives and the rest of the balsamic vinegar and leave to cool.
  3. Mix together the ricotta and Parmesan and season with pepper. Spoon a little onto each piece of toast, followed by a teaspoon of the roasted vegetables. Top with a tomato and a basil leaf, torn if large.

Nutritional information

Crostini with Roasted Balsamic Veg