Red Meat Allergy Friendly Party-Style Mediterranean Crostini
Total time45 min
Prep time20 min
Cook time10 min
4.9(13)
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Learn more →Ingredients
12 servings
For the crostini
- 1 large baguette (about 18 inches), cut into 36 slices about ½ inch thick
- 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
- ¼ tsp salt
For serving
- ¼ cup fresh basil leaves, torn
- 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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