Crostini with Whipped Cream Cheese and Roasted Veggies

Ingredients

• 1 baguette, sliced into ½-inch pieces

• 3 tbsp olive oil, for brushing

• 1 cup cream cheese, softened

• 2–3 tbsp milk or cream (for whipping)

• 1 zucchini, diced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 small red onion, diced

• 2 garlic cloves, minced

• 1 tsp fresh thyme or rosemary

• Salt & pepper, to taste

• Optional garnish: balsamic glaze, microgreens, or fresh herbs

Instructions

1. Roast the Veggies

1. Preheat oven to 400°F (200°C).

2. Toss zucchini, bell peppers, red onion, and garlic with 1–2 tbsp olive oil, thyme, salt, and pepper.

3. Spread on a baking sheet and roast 15–20 minutes until tender and lightly caramelized.

2. Prepare Crostini

4. Brush baguette slices lightly with olive oil.

5. Toast in the oven 8–10 minutes, until golden and crisp.

3. Whip the Cream Cheese

6. In a bowl, beat cream cheese with milk or cream until smooth and fluffy.

7. Season with a pinch of salt and pepper.

4. Assemble

8. Spread whipped cream cheese generously on each toasted baguette slice.

9. Top with roasted vegetables.

10. Optional: drizzle with balsamic glaze or sprinkle fresh herbs/microgreens for extra color.