The Cookery chef Sajin Renae likes crusty bread with a soft, airy interior for these crostini. Sourdough or ciabatta works well. Serves 6
1 eggplant, cut into ½-inch slices
1 large squash, cut into ½-inch slices
1 red pepper, seeded and quartered
2 cups ricotta
1 lemon, halved
1 loaf crusty bread, cut on the bias into ½-inch slices
Parsley, basil, and olive oil for garnish
2 cloves garlic, minced
½ tsp crushed red pepper flakes
1 Tbsp chopped fresh parsley
1 Tbsp fresh oregano
1 cup olive oil
3 Tbsp balsamic vinegar
3 tsp kosher salt
1½ tsp cracked black pepper
Place eggplant, squash, and pepper in a medium bowl. In a small bowl, whisk together the marinade ingredients. Pour over vegetables, tossing them to coat evenly, and set aside for 10-15 minutes.
Preheat your grill to medium-high heat. With tongs, arrange vegetables on the grill and cook 2-3 minutes per side or until vegetables are tender and slightly charred. Transfer vegetables to a cutting board, chop roughly, and return to the bowl with the marinade, tossing to coat.
In another bowl, combine ricotta, juice of half a lemon, and a hearty pinch of salt. Whisk vigorously until the ricotta is whipped and spreadable. Set aside.
Brush bread with just enough olive oil to keep it from sticking to the grill. Working quickly, grill the bread on each side.
To assemble the crostini, spread ricotta on bread and top with grilled vegetables. Finish with torn parsley, basil, a squeeze of lemon juice, and a drizzle of your favorite finishing oil.