Crostini with Vegetables and Cheese
- Vegetarian
- Energy Kcal 352
- Carbohydrates g 33.2
- of which sugars g 4.1
- Protein g 15.8
- Fats g 17.3
- of which saturated fat g 7.29
- Fiber g 7.6
- Cholesterol mg 45
- Sodium mg 1051
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 15 min
- Makes: 4 pieces
- Cost: Average
PRESENTATION
Experience a really good fusion of French inspiration with this vegetable cheese toast. So... Here's the thing: it's like a twist on the classic croque baguette. You start with crispy toasted bread. Instead of the usual Gruyere and bacon, we swap in creamy goat cheese and a colorful mix of fresh veggies. Really, really tasty. You get endive, small eggplants, and sweet cherry tomatoes piled on top, so every bite pops with something tender and fresh. Perfect for brunch or a simple lunch, this twist on the standard sandwich is pretty simple and versatile. Plus, depending on the season, you can add roasted peppers or sprinkle on some herbs for an extra punch.
What makes this veggie cheese toast so special? Its adaptability. For real, it lets you use whatever's in season or available, which is great for those seeking new vegetarian toast ideas. The moist goat cheese melts into the bread, while the veggies bring crunch and tangy flavor. Honestly, it's ideal for anyone wanting a fresh take on vegetable toast recipes. Whether you choose a thick slice of country bread or a baguette, getting that golden edge on your toast is key.
Here's the deal: this isn’t just a healthy breakfast toast—it's perfect for any time you crave something quick, tasty and a little special. Really, you can't go wrong. There's no single right way to assemble this easy cheese toast. It's all about mixing your favorite flavors and letting the ingredients shine. The end result? An inviting open-faced sandwich that's as good for a busy morning as it is for a casual snack with friends. Enjoy the balance of creamy and crunchy in every bite, and savor the simplicity and freshness that this dish brings to the table. So so good.
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- INGREDIENTS
- Ingredients for 2 baguettes
- Baguette 8.8 oz (250 g) - (2 small)
- Stracapra cheese 7.1 oz (200 g)
- Perline eggplant 3.5 oz (100 g)
- Belgian endive 3.5 oz (100 g)
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Cherry tomatoes 2.1 oz (60 g)
How to prepare Crostini with Vegetables and Cheese
To prepare the vegetable and cheese crostini, first prepare the grilled vegetables. Remove the outer leaves of the endive, then cut it in half 1 and each half into 3 pieces 2. Then place a grill on the stove, grease it, and only when it's very hot place the endive wedges on it 3. Cook for about 3-4 minutes, turning halfway to grill both sides.
Meanwhile, wash the baby eggplants and dry them. Then trim the ends 4 and cut them in half lengthwise 5; then cut each half into 2 pieces: you will get 4 pieces 6.
Once the endive is well-grilled 7, transfer it to a plate 8; grease the grill again and grill the eggplants as well 9. It will take about 3-4 minutes, turning halfway to roast evenly.
Once these are cooked too 10, transfer them to a plate. Then take the two baguettes 11 and cut them in half 11. Also, cut the goat cheese into cubes 12
and place them on the baguettes, keeping some aside 13. Add the eggplants 14 and the endive 15.
Then wash and halve the cherry tomatoes 16, distribute some on each baguette, and finish with the cheese cubes set aside. Transfer to a baking sheet and heat in a preheated static oven at 392°F for about 5 minutes (the cheese should melt). Meanwhile, strip a couple of thyme sprigs and chop finely 18.
After the cooking time, take the vegetable and cheese crostini out of the oven 19, season with thyme 20, and serve them hot 21.