Vegetable Bruschetta Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Slice the baguette into 1/2-inch slices and arrange them in a single layer on a baking sheet.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Sprinkle the tops with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Bake for 8–10 minutes, flip once halfway, until edges are golden and crisp. Remove from oven and while warm, rub the top of each crostini with the cut side of the 2 halved garlic cloves to impart garlic aroma. Set aside to cool slightly.

In a medium bowl, combine 1 cup whole-milk ricotta, 1 tbs lemon zest, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or stir until smooth and slightly fluffy. Taste and adjust seasoning if necessary. Set in refrigerator to keep cool while you prepare the vegetables.

Heat a large skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and swirl to coat.

Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until translucent and starting to brown at the edges.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, stirring constantly to prevent burning.

Add 1 cup diced zucchini and 1 cup diced eggplant. Sauté 6–8 minutes, stirring occasionally, until vegetables soften and begin to caramelize. If the pan gets dry, add a splash of olive oil or a tablespoon of water to deglaze.

Stir in 1 cup chopped drained artichoke hearts and 1/2 cup diced roasted red pepper. Cook 2–3 minutes until heated through.

Season the vegetable mixture with 1 tsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine and cook another minute. Remove from heat and fold in 2 tbs thinly sliced fresh basil. Taste and adjust salt, pepper, or vinegar as needed. Let the mixture cool slightly (warm is fine) before assembling so it doesn't make the ricotta soggy.

Spread about 1 heaping tablespoon of the lemon ricotta onto each crostini (adjust to preference).

Top each ricotta-spread crostini with approximately 1 heaping tablespoon of the vegetable mixture, pressing gently so it adheres.

Arrange assembled bruschetta on a serving platter. Drizzle each piece lightly with aged balsamic vinegar (about 2 tbs distributed across all crostini) and 2 tbs extra-virgin olive oil. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp total) and garnish with microgreens or small basil leaves as desired.

Serve immediately. If preparing slightly ahead, keep crostini and topping separate; assemble within 15 minutes of serving to keep bread crisp.