This post is part of “The Art of Cheese”, a partnership between Honest Cooking and Castello Cheese.
Not only is this vegetable spread versatile in an omelet, on a pizza, or the perfect appetizer topping, so it the buttery Aged Havarti cheese.
By Natalie McLaury
I’m one of those people who has no problem eating the same food over and over again. So long as it’s something I like, I’m totally down with leftovers…two, three, even four days in a row! I get that not everyone is that way, however, but I’m going to offer you the best of both worlds today. I’m obsessed with this roasted vegetable puree. It’s easy to make (especially if you have a food processor), makes a huge batch, and is healthy to boot! 
The spread has proven as versatile as I had hoped. It’s excellent inside an omelet, divine as a pizza crust, and as you see here, the perfect topping for crostini. Appetizers don’t get much easier than this. Slice and toast bread, top bread with the roasted veggie spread and cheese, and bake until warm and melted.
I stuck with Castello’s Aged Havarti, which is quickly becoming one of my favorite cheese. Much like the roasted vegetable spread its paired with here, havarti is totally multifunctional. I’ve broken away from always using mozzarella on pizza and find the buttery havarti adds a unique flavor element. I love what the cheese does when pressed inside two pieces of bread in my panini press. Of course it goes without saying that I don’t mind it sliced and eaten with crackers, salami, and wine!
Whip up some vegetable spread, pick up some havarti, and let creativity fly free!
PrintThe Art of Cheese — Roasted Vegetable and Aged Havarti Crostini
- Total Time: 70 minutes
- Yield: 12 servings 1x
Description
This roasted vegetable and Aged Havarti crostini is a versatile appetizer featuring a savory vegetable spread topped with buttery Aged Havarti cheese, perfect for any gathering.
Ingredients
- 1 medium eggplant, cut into 1-inch pieces
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 red onion, peeled and cut into 1-inch pieces
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 1 baguette, thinly sliced
- 8 oz Castello Aged Havarti cheese, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the eggplant, red bell peppers, red onion, minced garlic, olive oil, kosher salt, and black pepper. Toss until the vegetables are well coated.
- Spread the vegetable mixture in a single layer on a foil-lined baking sheet.
- Roast in the preheated oven for 45 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
- Transfer the roasted vegetables to a food processor. Add the tomato paste and pulse until the mixture is a smooth puree.
- Reduce the oven temperature to 350°F (175°C).
- Arrange the baguette slices on a baking sheet and toast in the oven for about 5 minutes, or until lightly crispy.
- Spread a generous amount of the roasted vegetable puree on each toasted baguette slice.
- Top each with a slice of Aged Havarti cheese.
- Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Serve warm as an appetizer or snack.
Notes
The vegetable spread can be made ahead and stored in the refrigerator for up to 3 days. Try using the spread in omelets or on pizza for a different twist. If you don’t have Aged Havarti, substitute with another semi-soft cheese like Gouda or Fontina.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 3 grams
- Sodium: 320 mg
- Fat: 7 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 15 mg
Frequently Asked Questions
What kind of bread works best for this crostini recipe?
A crusty bread like baguette or ciabatta is ideal for making crostini, as it holds up well when toasted and topped.
Can I substitute the Aged Havarti cheese with another cheese?
While Aged Havarti adds a unique buttery flavor, you can substitute it with other cheeses like Gruyère or Fontina for a different taste.
How do I store the roasted vegetable spread after making it?
You can store the roasted vegetable spread in an airtight container in the refrigerator for up to a week, making it easy to use for other dishes.
