# What You'll Need:
→ For the Crostini
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
→ For the 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
→ For Topping
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
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, combine diced zucchini, bell peppers, cherry tomatoes, and red onion with 2 tablespoons olive oil, dried oregano, black pepper, and salt. Spread vegetable mixture evenly on the prepared baking sheet.
02 - Roast vegetables in the preheated oven for 18 to 20 minutes, stirring once halfway through cooking, until charred and tender. Remove from oven and set aside.
03 - While vegetables roast, combine softened butter, minced garlic, and 2 tablespoons olive oil in a small bowl. Mix until well incorporated.
04 - Arrange baguette slices on a second baking sheet. Brush each slice generously with the garlic butter mixture. 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 crostini with the whole garlic clove.
06 - Spread a generous spoonful of ricotta cheese on each warm crostini. Top with the roasted vegetable medley.
07 - Drizzle with balsamic glaze if desired, sprinkle with fresh basil, and finish with a pinch of freshly ground black pepper. Serve immediately.
