Grilled Veg and Almond Ricotta Crostinis

These crostinis have a beautifully blended mix of flavours. They would be ideal as a party snack when you’re entertaining or for lunch when you fancy treating yourself to some bread, but want to balance it out by covering it in a highly nutritious topping.

For the Vegetable Crostini

1 gluten-free French baguette
250g/9oz cherry tomatoes
250g/9oz eggplant/aubergine
250g/9oz red onions
1/2 tsp dried marjoram
1/2 tsp dried oregano
50ml/1.75fl oz olive oil
Salt, to taste
Pepper, to taste
For the Almond Ricotta

200g/7oz slivered almonds
15ml/0.5fl oz lemon juice
Salt, to taste
Pepper, to taste

View the full recipe at MyNutriCounter →