Seasonal Vegetable Crostini Recipe
Make Seasonal Vegetable Crostini Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Topping
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the zucchini, red bell pepper, and asparagus into bite-sized pieces. Halve the cherry tomatoes.
- 2
Sauté the Vegetables
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the zucchini, red bell pepper, and asparagus for about 5-7 minutes until tender. Add the cherry tomatoes and cook for an additional 2-3 minutes. Season with salt and black pepper.
- 3
Prepare the Crostini
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch slices. Brush both sides lightly with the remaining tablespoon of olive oil. Place on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.
- 4
Assemble the Crostini
Rub the toasted baguette slices with the garlic clove for added flavor. Top each slice with the sautéed vegetable mixture and a sprinkle of fresh basil. Drizzle with balsamic glaze.
- 5
Serve
Serve the crostini warm as an appetizer or snack.