# What Goes In:
→ For the Crostini
01 - 1 baguette, sliced into 1/2-inch rounds (about 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
19 - Freshly ground black pepper for garnish
# How to Make It:
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 tablespoons olive oil, oregano, pepper, and salt. Spread evenly on the prepared baking sheet.
03 - Roast vegetables in the oven for 18 to 20 minutes, stirring once halfway through, until charred and tender. Set aside.
04 - While vegetables roast, mix softened butter, minced garlic, and 2 tablespoons olive oil in a small bowl until well combined.
05 - Arrange baguette slices on a second baking sheet. Brush each slice with garlic butter mixture. Bake at 425°F for 6 to 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 and top with roasted vegetables.
08 - Drizzle with balsamic glaze, sprinkle with fresh basil and black pepper. Serve immediately.
