Crostini with Roasted Vegetables and Whipped Feta

Crostini with Feta and Veg

Crostini with Feta and Veg

Amazingly flavoursome – an ideal light supper, a very impressive finger food at a party, or even a most delightful little appetizer.

Ingredients

  • 1 Large French Loaf
  • Oven roasted vegetables – I had:
    • Butternut
    • Eggplant
    • Baby Marrow
    • Red Sweet Peppers
  • Sundried Tomatoes
  • Olives
  • Whipped Feta
  • Fresh Herbs to compliment the vegetables – I had:
    • Sage for the Butternut
    • Basil and Oregano for the Mediterranean Veg

Method

How to Roast Vegetables

Cut vegetables as desired – eggplant I do in round slices about 1/2cm thick, baby marrow I also slice into rounds sometimes, or if the mood takes me, I slice them lengthwise. The pumpkin was cut into roughly 1cm blocks and the peppers I quartered.

Toss the vegetables with olive oil, salt and some herbs and arrange on baking trays – try and leave space around each piece. I normally roast my veggies each in its own tray.

Roast in a hot oven – about 200C until they are done and starting to caramelize.

  1. Slice your French Loaf
  2. Spread with whipped feta
  3. Top with your choice of Roasted Veg
  4. Add a sprinkling of fresh herbs.

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I was looking for something light and vegetable laden for a Meat Free Monday and happened upon this recipe combination on Pinterest. Well, actually it is kind of a combination of a few – http://www.pinterest.com/pin/239957486369389994/


Anyway – YUMMY!


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Roasted Mediterranean Vegetables on Crostini with Whipped Feta and Fresh Herbs

Roasted Mediterranean Vegetables on Crostini with Whipped Feta and Fresh Herbs

Roasted Butternut on Crostini with Whipped Feta and Fresh Herbs

Roasted Butternut on Crostini with Whipped Feta and Fresh Herbs

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