# What You'll Need:
→ For the Crostini
01 - 1 baguette, sliced into 1/2-inch rounds (about 8 pieces)
02 - 3 tbsp unsalted butter, softened
03 - 2 tbsp 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 tbsp olive oil
13 - 1/2 tsp dried oregano
14 - 1/4 tsp freshly ground black pepper
15 - Salt, to taste
→ For Topping
16 - 1 cup ricotta cheese
17 - 2 tbsp fresh basil leaves, thinly sliced
18 - 1 tbsp balsamic glaze (optional)
19 - Freshly ground black pepper, for garnish
# Steps to Follow:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with 2 tbsp olive oil, oregano, pepper, and salt. Spread evenly on the prepared baking sheet.
03 - Roast vegetables in the oven for 18-20 minutes, stirring once halfway, until charred and tender. Set aside.
04 - While vegetables roast, mix softened butter, minced garlic, and 2 tbsp olive oil in a small bowl.
05 - Arrange baguette slices on a second baking sheet. Brush each slice with garlic butter mixture. Bake at 425°F for 6-8 minutes until golden and crisp.
06 - Remove crostini from oven, and while still warm, rub the top of each with the whole garlic clove.
07 - Spread a generous spoonful of ricotta on each crostini. Top with roasted vegetables.
08 - Drizzle with balsamic glaze, sprinkle with fresh basil, and a little black pepper. Serve immediately.
