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Rainbow Crostini
From Statesboro Market2Go
<p>A delightful recipe that uses a rainbow of fruits and vegetables! The original recipe uses vegan baguettes and cheese, so if you want to view the vegan version of this recipe, the blog is cited below. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: http://treeselovehappiness.blogspot.com (modified) (Entered by Ariana Giddens)
Serves: Not listed
Ingredients
1
Baguette
Ricotta cheese for spreading
OR Chèvre
1 to 3
Tomatoes
1
Sweet potato
1
Yellow squash
1
Eggplant
2 tablespoons
Olive oil (plus a bit more for the bread)
1 teaspoon
Thyme leaves
1 teaspoon
Salt
1/2 teaspoon
Pepper
1
Avocado
1 tablespoon
Basil (chopped)
1/2 cup
Blueberries
1/2 cup
Purple cabbage
1
Watermelon radish (peeled & thinly sliced)
Sesame seeds (for topping, if desired)
Lemon zest (for topping, if desired)
Balsamic vinegar (for topping, if desired)
Additional cheese (for topping, if desired)
Step by Step Instructions
- Preheat oven to 350 degrees. Slice the baguette into 1/4 to 1/2 inch ovals. Brush them lightly with olive oil and bake for 10 to 12 minutes.
- Slice the tomatoes, sweet potato, squash, and eggplant. Toss each group individually in olive oil, salt, pepper, and thyme leaves. Pour all of them onto a large, parchment lined baking sheet (make sure they're in a single layer, but in different sections). Roast for 25 to 30 minutes (if one section of vegetable finishes, take it out and let the rest finish).
- When ready to assemble, top each slice with ricotta or chèvre, then top with vegetables in a rainbow sequence.
- Red: Roasted tomato Orange: Roasted sweet potato Yellow: Roasted squash Green: Avocado & basil Blue: Blueberries Indigo: Eggplant & purple cabbage Violet: Watermelon radish
- You can also add sesame seeds, lemon zest, balsamic vinegar, and/or additional cheese to any slice that you desire.