Nickel Allergy Friendly Party-Style Mediterranean Crostini

Total time45 min

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Party-Style Mediterranean Crostini

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Ingredients

12 servings

For the crostini

1 large baguette (about 18 inches), cut into 36 slices about ½ inch thick
Breadsmith French Baguette
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3 tbsp olive oil
¼ tsp salt

For the whipped ricotta

1 ½ cups whole-milk ricotta
2 tbsp olive oil
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the topping

1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and roughly chopped
¼ cup roasted red peppers, drained and thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
1 small garlic clove, minced
¼ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp salt

For serving

¼ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
2 tbsp crumbled feta cheese (optional)
flaky sea salt, to taste (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush the tops with the 3 tbsp olive oil and sprinkle with 1/4 tsp salt.
2
Bake for 8–10 minutes, until the edges are golden and the tops are crisp and dry to the touch. Transfer to a wire rack and let cool for at least 5 minutes — they will continue to firm up as they cool.

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