Grilled Veg And Almond Ricotta Crostinis

• For the Vegetable Crostini
• 1 piece gluten-free French baguette
• 250 grams cherry tomatoes
• 250 grams eggplant/aubergine
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 50 milliliters olive oil
• 1 piece Salt, to taste
• 1 piece Pepper, to taste
• 250 grams red onions
• For the Almond Ricotta
• 200 grams slivered almonds
• 15 milliliters lemon juice
• 1 piece Salt, to taste
• 1 piece Pepper, to taste

1. Soak the raw almonds in hot water for at least an hour.
2. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
3. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
4. Season to taste.
5. Transfer to a bowl and refrigerate.
6. Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven.
7. Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes.
8. Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil, season with salt and pepper and add in the dried herbs.
9. Roast for about 8 minutes in a 175C/350F oven.
10. Assemble the crostinis. Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.

crostini, baguette, cherry tomatoes, aubergine, marjoram, oregano, olive oil, salt, pepper, red onions, almonds, lemon juice, salt, pepper

Taken from food52.com/recipes/73789-grilled-veg-and-almond-ricotta-crostinis (may not work)