Summer has finally arrived! We love all of the fresh fruits and veggies that summer brings. Try out our Veggie Crostini for a yummy summer treat at your pool party! We hope eating your veggies this summer will be Twice As Good!

Yield: 24 Crostini Cooking Time: 15 Minutes Difficulty: Easy


  1. Preheat oven to 375°F.
  2. To make the crostini lay out all the slices of the baguette in a single layer on a baking tray, bake the bread for 5 minutes or until crisp.
  3. Heat a sauté pan to medium heat. Add olive oil, grape tomatoes, red bell peppers, and asparagus. Sauté for 5 minutes. Season with salt and pepper and set aside.
  4. Snip the end of each garlic clove to expose a flat surface. Rub the flat surface of the garlic clove on each toasted crostini.
  5. Spread two teaspoons of ricotta cheese over each crostini.
  6. Top the ricotta with your sautéed veggies. Enjoy.


Baking Tray
Sauté Pan


  • 1 French Baguette, sliced into 24 thin slices
  • ¼ cup Olive Oil
  • 1 cup Grape Tomatoes, cut in half
  • ½ cup Roasted Red Bell Peppers, diced
  • 8 Asparagus Spears, sliced thin on a bias
  • Salt and Pepper
  • 2 Garlic Cloves
  • 1 cup Ricotta Cheese