Grilled veg and almond ricotta crostinis (recipe)

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Grilled veg and almond ricotta crostinis (recipe)
NameGrilled veg and almond ricotta crostinis
IngredientsFrench baguette Cherry tomatoes Eggplants Aubergines Red onions Dried marjoram Dried oregano Olive oil Salt Pepper Lemon juice Salt Pepper
Cooktime (in hours)0.416666667
Preptime (in hours)1
Totaltime (in hours)1.416666667
Keto friendlinessKeto friendly
Calories65
Fat4.8
Protein2
Carbohydrate4.5
Fiber1.4
Net carbohydrates3.1
Sugar1.2
Saturated fat0.5
Cholesterol (mg)0
Sodium22.5
Yield30 pieces
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Grilled veg and almond ricotta crostinis (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Grilled veg and almond ricotta crostinis (recipe) image(external)

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Grilled veg and almond ricotta crostinis (recipe)


  1. Soak the raw almonds in hot water for at least an hour.
  2. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
  3. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
  4. Season to taste.
  5. Transfer to a bowl and refrigerate.
  6. Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven.
  7. Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes.
  8. Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil, season with salt and pepper and add in the dried herbs.
  9. Roast for about 8 minutes in a 175C/350F oven.
  10. Assemble the crostinis. Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.

    Food tags
    Vegan, Low Cholesterol, Healthy,


Grilled veg and almond ricotta crostinis (recipe) details

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Time:
Prep Time in Hours and Mins:1H25M

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Contributors: Prab R. Tumpati, MD