Tortino Di Verdure Arrostite (gf Option) Recipe

Prep and Roast Vegetables

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange eggplant slices, zucchini slices, bell pepper quarters, and red onion wedges in a single layer across the sheets so pieces are not crowded.

In a small bowl combine 3 tbsp olive oil, minced garlic, chopped rosemary, thyme, 3/4 tsp salt and 1/2 tsp black pepper. Brush or toss this mixture with the vegetables so all pieces are lightly coated.

Roast vegetables for 20–25 minutes, turning once halfway through, until edges are caramelized and vegetables are tender. Add the halved cherry tomatoes to the sheet during the last 8–10 minutes so they blister without collapsing completely. Remove from oven and let cool to warm (10 minutes).

Prepare Filling

While vegetables roast, in a mixing bowl combine softened goat cheese, ricotta (if using), beaten egg, remaining 1 tbsp olive oil, remaining 1/4 tsp salt and 1/2 tsp black pepper. Mix until smooth and spreadable. Taste and adjust seasoning.

Reserve 6–8 attractive roasted vegetable slices (longer eggplant or zucchini strips and pepper strips) for garnish. Chop the remaining roasted vegetables roughly into 1/2" pieces and fold them into the cheese mixture, leaving some larger pieces for texture. If mixture seems loose, chill 10 minutes to firm slightly.

Assemble and Bake Tortino

Reduce oven to 375°F (190°C). Lightly grease a 9-inch round tart pan or small cake ring (or individual 4" tart rings for portions). Spread half of the vegetable-cheese mixture into the pan to form an even base (about 1/2 inch thick).

Pile remaining mixture into the center and shape into a neat round 'tortino' about 1 to 1-1/2 inches high, smoothing the sides and top with a spatula. Arrange the reserved attractive vegetable slices on top in a decorative pattern, pressing slightly so they adhere.

Bake 15–18 minutes at 375°F until set and lightly golden at the edges. Remove and let rest 8–10 minutes so it firms. Carefully release from the pan and transfer to a serving plate. Garnish with sliced basil leaves and a light drizzle (about 1 tsp) of olive oil.

Serve warm or at room temperature. Cut into wedges and serve alongside the roasted pepper-Parmesan crostini.

Make the Roast Pepper-Parmesan Spread

In a food processor combine drained roasted red bell peppers, softened cream cheese, grated Parmesan, lemon zest, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until mostly smooth with a bit of texture remaining. Scrape down sides and taste; adjust salt and lemon if needed. Transfer to a bowl and chill 10 minutes to firm slightly for spreading.

Prepare Crostini

Preheat oven broiler or set oven to 400°F (200°C) to toast slices. Brush baguette slices lightly with melted butter or olive oil on both sides. Arrange on a baking sheet and toast under broiler or in oven 5–7 minutes, turning once, until golden and crisp. For gluten-free option use GF baguette slices and follow same toasting time, checking frequently so they do not burn.

Let crostini cool slightly. Spoon or pipe 1–2 tbsp of the roasted pepper-Parmesan spread on each crostini. Optionally shave a thin ribbon of Parmesan on top or sprinkle a small basil chiffonade for color.

Arrange crostini on the plate around or next to slices of the tortino. Serve immediately so crostini remain crisp.