Crostini with Roasted Vegetables and Whipped Feta
Amazingly flavoursome – an ideal light supper, a very impressive finger food at a party, or even a most delightful little appetizer.
- 1 Large French Loaf
- Oven roasted vegetables – I had:
- Baby Marrow
- Red Sweet Peppers
- Sundried Tomatoes
- Whipped Feta
- Fresh Herbs to compliment the vegetables – I had:
- Sage for the Butternut
- Basil and Oregano for the Mediterranean Veg
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.
- Slice your French Loaf
- Spread with whipped feta
- Top with your choice of Roasted Veg
- Add a sprinkling of fresh herbs.
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!