Ingredients

For the whipped ricotta

• 1 cup whole-milk ricotta cheese

• 2 tbsp extra-virgin olive oil (plus more for drizzling)

• 1 tbsp fresh lemon juice

• 1/2 tsp salt (adjust to taste)

For the roasted vegetables

• 1 medium zucchini, sliced into thick half-moons

• 1 small eggplant, cut in thick slices 

• 1 red bell pepper, quartered 

• 1 cup cherry tomatoes, some halved & some whole 

• 2 tbsp olive oil

• Salt and pepper, to taste

For serving

• 1 baguette or rustic bread, sliced

• Olive oil, for brushing

• Fresh basil leaves and lemon zest, for garnish

Instructions

1. Roast the vegetables

• Preheat oven to 400°F (200°C).

• Place zucchini, eggplant, and bell pepper on a baking sheet.

• Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat.

• Roast for 15–25 minutes, stirring once halfway and add tomatoes, until vegetables are tender.

2. Make the whipped ricotta

• In a food processor or blender, combine ricotta, olive oil, lemon juice, and salt.

• Blend until smooth, creamy, and fluffy (about 1–2 minutes).

• Taste and adjust seasoning if needed. 

3. Toast the bread

• While the vegetables roast, arrange bread slices on a baking sheet.

• Brush lightly with olive oil.

• Toast in the oven for 7–10 minutes, until golden and crisp.

4. Assemble

• Spread a generous layer of whipped ricotta on each toasted bread slice.

• Top with a spoonful of roasted vegetables.

• Garnish with fresh basil leaves and a sprinkle of lemon zest.

• Drizzle with a little extra olive oil if desired.