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    Home » Recipes » Vegetarian Recipes

    Roasted Vegetable and Romesco Crostini

    Published: Jan 20, 2014 · Modified: Oct 10, 2022 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

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    An elegant Spanish appetizer, these vegetable crostini are topped with a spicy romesco sauce and tender roasted vegetables.

    Roasted Vegetable and Romesco Crostini #AppetizerWeek via LittleFerraroKitchen.com

    Today we are continuing our trip through Spain and enjoying another favorite! Romesco sauce! I learned to make this sauce while taking a cooking class in Barcelona and couldn't wait to re-create it at home. It was spicy, nutty and creamy and just a delight when smeared with roasted veggies.

    I thought we could make this into a fun bite-size tapa style dish and put all the flavors I enjoyed in one hand-held bite. The romesco sauce is so easy to pull together. The only thing you really need to find are dried ancho peppers which are becoming more and more mainstream.

    Roasted Vegetable and Romesco Crostini #AppetizerWeek via LittleFerraroKitchen.com

    A tip I have is: make sure you take the stem and seeds out BEFORE soaking. I did the opposite by accident and it was more difficult to remove the seeds. You'll see in the instructions. As far as the veggies go, that is completely up to you!

    I also roasted some red onion (not shown here) and was snacking on that with the romesco sauce. But really, whatever vegetables are in season or you have on hand will be delicious with this sauce.

    As far as instructions, I won't do step by step photos like I normally do because I think this recipe is pretty straight forward. Roast veggies in the oven and make the sauce in the food processor! That's really it!  Don't you love easy and delicious appetizers like this?

     

    Roasted Vegetable and Romesco Crostini

    Samantha Ferraro

    LittleFerraroKitchen.com

    An elegant Spanish appetizer, these vegetable crostini are topped with a spicy romesco sauce and tender roasted vegetables.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Tapa
    Cuisine Spanish
    Servings 8 servings
    Calories 432 kcal

    Ingredients
     
     

    Roasted vegetables

    • 2 zucchini chopped and roasted until tender (You can use whatever vegetables you have on hand)

    Romesco Sauce

    • 3 dried ancho peppers seeds and stems removed
    • 3 large tomatoes cut in quarters and roasted
    • 1 garlic bulb roasted
    • 1 cup hazlenuts toasted
    • 1 cup slivered almonds toasted
    • 1 bell pepper roasted
    • 1 slice of bread stale or lightly toasted
    • ¼ cup olive oil
    • ½ cup water if needed
    • Few dashes of sherry or red wine vinegar
    • Salt and pepper to taste
    • 1 Italian or French bread sliced on the diagonal and toasted
    Prevent your screen from going dark

    Instructions
     

    • If you haven't already, begin by roasting the red bell pepper, tomatoes and garlic bulb. Drizzle everything with olive oil and salt and pepper and roast at 400 degrees for about 20-30 minutes until tender. Wrap the garlic in foil and roast everything on the same baking sheet. When done, set aside.*You can also roast your zucchini to top the crostini on a separate baking sheet.
    • In a bowl, soak the dried peppers in warm water for 10 minutes.
    • In a large food processor, add all the romesco ingredients. Add the bell pepper, tomatoes, garlic, dried ancho peppers, nuts, bread and olive oil. Pulse everything together until smooth. If it is too thick, add water accordingly and season with salt and pepper. taste for seasoning and adjust consistence if needed.
    • When sauce is ready, spoon romesco sauce on sliced bread and top with roasted zucchini. Drizzle with additional olive oil and serve.

    Notes

    This makes a lot of romesco sauce. You can save for later and smear on chicken, fish and other vegetables.

    Nutrition

    Calories: 432kcalCarbohydrates: 45gProtein: 13gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gSodium: 355mgPotassium: 775mgFiber: 9gSugar: 12gVitamin A: 4428IUVitamin C: 39mgCalcium: 100mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

     

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    Reader Interactions

    Comments

    1. Sarah says

      January 26, 2014 at 10:47 am

      5 stars
      Thank!! Can't wait to try 🙂

      Reply
    2. Dionne Baldwin says

      January 23, 2014 at 10:11 am

      5 stars
      Your crostinis are beautiful *and* it sounds perfect. I've never tried romesco before but I really want to make these crostini and use this squash that has been in my face for way too long. Thank you for making these for appetizer week! 🙂

      Reply
      • Samantha says

        January 23, 2014 at 4:34 pm

        Ohhh please try romesco and let me know what you think!! Thanks Dionne :)))

        Reply
    3. Yead says

      January 22, 2014 at 10:53 am

      5 stars
      This is so beautiful. I love this roasted vegetable.

      Reply
      • Samantha says

        January 22, 2014 at 4:22 pm

        Thank you so much Yead!! Nothin' better than simple roasted veggies 🙂

        Reply
    4. Shaina says

      January 20, 2014 at 5:17 am

      5 stars
      There are so many good OXO products to choose from! I do love all of my pop containers though

      Reply

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