Roasted Veg Crostini Recipe

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Arrange baguette slices in a single layer on the prepared sheet. Brush both sides lightly with 2 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper, dividing evenly across slices.

Bake 8–10 minutes, until edges are golden and crisp. Flip once halfway through for even browning. Remove and let cool on a rack.

In a medium bowl, combine 8 oz softened cream cheese and 2 oz goat cheese. Use a fork or electric mixer on low to blend until smooth.

Add 2 tbsp Greek yogurt, 1 tsp lemon zest, 1/2 tsp lemon juice, 1 tbsp chopped parsley, 1 tbsp chives, 1/2 tsp chopped thyme, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until fully incorporated and creamy. Taste and adjust seasoning (more lemon or salt) as needed.

Transfer spread to a serving bowl or keep in the refrigerator covered until assembly. Bring to room temperature (15–20 minutes) before spreading if chilled.

Increase oven to 425°F (220°C) if you prefer hotter roast; alternatively roast at 400°F (200°C) for slightly gentler roasting. Line another baking sheet with parchment.

In a large bowl, toss 1 red bell pepper pieces, 1 zucchini (half-moons), 1/2 red onion wedges, and 1 cup cherry tomatoes with 2 tbs olive oil, 1 tsp balsamic vinegar, 1/2 tsp fresh thyme, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.

Spread vegetables in a single layer on the prepared baking sheet (avoid overcrowding). Roast 18–25 minutes, stirring once at 10–12 minutes, until vegetables are tender and edges are caramelized. Cherry tomatoes should blister and soften.

Remove from oven and let cool slightly (5 minutes). If excess liquid accumulates, drain briefly on a paper towel so crostini don't get soggy.

Spread about 1 to 1 1/2 tbs of the herbed cheese spread onto each cooled crostini slice (estimate makes ~16–20 crostini depending on baguette size).

Top each spread-covered crostini with 1–2 tablespoons of the roasted vegetable mixture, pressing gently so vegetables adhere.

Drizzle each crostini lightly with hot honey (about 1/2 tsp per crostini; total ~3 tbs across the batch). If making hot honey, warm 3 tbs honey and stir in a pinch (1/8–1/4 tsp) of red pepper flakes to taste; warm for 10–15 seconds to loosen before drizzling.

Garnish with torn fresh basil leaves, a pinch of lemon zest (optional) and a tiny sprinkle of flaky sea salt if desired.

Arrange on a platter and serve immediately. Crostini are best within 1 hour of assembly to maintain crispness.