Crostini with vegetables are perfect as an appetizer or to accompany a tasty and delicious aperitif. The vegetable crostini include eggplants and bell peppers, which I roasted in an air fryer; alternatively, you can grill them or roast them in a fan oven at 355°F for 40/45 minutes, then place them inside a food bag and let them rest for 10 minutes so you can peel them perfectly. I cooked one red bell pepper and one yellow, but for the recipe, you only need one, so pick your favorite, or do as I did and use the leftover as a side dish. The cooking time of bell peppers in an air fryer may vary depending on the type of air fryer you use; this is the air fryer I use. I recommend checking out 50 AIR FRYER RECIPES and all the air fryer recipes, you will surely find other delicious dishes to try. vegetable crostini. Now let’s see how to make vegetable crostini and if you try them, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stove, Toaster
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare crostini with vegetables
- 6 slices bread
- 1 eggplant
- 1 clove garlic
- to taste salt
- to taste parsley
- to taste extra virgin olive oil
- 1 bell pepper
- 3.5 oz cream cheese (like Philadelphia)
Tools
- Toaster
- Air fryer
How to prepare crostini with vegetables
Let’s start preparing the crostini with vegetables, roasting the bell pepper in the oven, in an air fryer following the recipe, alternatively, you can grill it or roast it in a fan oven at 355°F for 40/45 minutes, then place it inside a food bag and let it rest for 10 minutes so you can peel it perfectly. Once cooked, peel them, remove the internal seeds, and cut into strips.
While the bell pepper is cooking, prepare the eggplant, wash it, remove the stem part, and cut it into small pieces, also chop the garlic clove. Then pour some extra virgin olive oil into a pan, add the chopped garlic and diced eggplant, sprinkle with parsley, and cook for 15 minutes, stirring occasionally to ensure even cooking.
Cut the bread into slices and toast them, then arrange them on a plate. Pour the cream cheese into a bowl, add a pinch of salt, a dash of oil, and mix well. Spread cheese on each slice and add the eggplant and bell pepper strips.
Serve the Crostini with Vegetables or keep them in the refrigerator until it’s time to serve them
How to store crostini with vegetables
Store the crostini with vegetables at room temperature for 3/4 hours or in the refrigerator for 1 day
