Imagine biting into a perfectly crispy baguette topped with golden-roasted vegetables that burst with Mediterranean flavors. This Roasted Zucchini Tomatoes Crostini is not just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary appetizer that will have your guests begging for more. Whether you're hosting a dinner party or craving a quick, gourmet snack, this Italian-inspired dish promises to elevate your cooking game and transport your senses straight to the sun-drenched hills of Italy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 baguette, sliced
- 2 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables and toasting the baguette slices.
- Prepare the vegetables by washing the zucchinis and cherry tomatoes. Cut the zucchinis into small, even dice and halve the cherry tomatoes.
- In a large mixing bowl, combine the diced zucchinis and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the vegetables until they are evenly coated with the oil and seasonings.
- Spread the seasoned zucchini and tomato mixture evenly on a baking sheet lined with parchment paper. Make sure the vegetables are in a single layer for even roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for about 15-20 minutes, or until the zucchinis are tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the vegetables are roasting, prepare the baguette. Slice the baguette into 1/2-inch thick slices. Arrange the slices on another baking sheet.
- Once the vegetables have about 5 minutes left to roast, place the baking sheet with the baguette slices in the oven. Toast the bread for about 5-7 minutes, or until golden brown and crispy.
- After both the vegetables and baguette slices are done, remove them from the oven. Allow the roasted vegetables to cool slightly.
- To assemble the crostini, take a toasted baguette slice and top it with a generous spoonful of the roasted zucchini and tomato mixture. Sprinkle with fresh chopped basil for added flavor and freshness.
- Repeat the process until all the baguette slices are topped with the roasted vegetables. Serve immediately while the crostini are warm and crispy.
- Enjoy your delicious Roasted Zucchini Tomatoes Crostini as a delightful appetizer or snack!
Tips
- Choose fresh, high-quality ingredients: The key to exceptional crostini lies in using ripe cherry tomatoes and fresh zucchini.
- Cut vegetables uniformly: Ensure even dicing of zucchini and halving of tomatoes for consistent roasting and beautiful presentation.
- Don't overcrowd the baking sheet: Give your vegetables space to roast properly, allowing them to caramelize instead of steam.
- Watch your oven carefully: Roasting times can vary, so keep an eye on your vegetables and bread to prevent burning.
- Use extra virgin olive oil for the best flavor profile and to help vegetables caramelize beautifully.
- Fresh basil is non-negotiable: Chopping it just before serving ensures maximum flavor and aroma.
- Serve immediately: Crostini are best enjoyed warm, right after assembling, to maintain the crispy texture of the bread.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
