Summer Veggie Crostini

• 1 French Baguette
• 2 Red Bell Peppers
• 1 c. Fennel
• 1/2 c. Scallions
• 1/2 c. Red Onion
• 1 c. Baby Heirlooms
• 1 c. Corn
• 1 c. Mexican White Squash
• Salt + Pepper to taste
• 1/4 tsp. Cumin
• 1/2 tsp. California Chili Powder
• 1 Tbsp. Basil
• 1 Tbsp. Flat-leaf Parsley
• Whole Milk Ricotta Cheese

Step 1: The Veggies
Grill the red bell peppers directly over a medium flame, turning until they are blistered all over. Place the peppers into a bowl and cover with plastic wrap to let them steam for about 10 minutes. Peel off the blackened skin and remove the stem and seeds. Now, grill a halved red onion directly over your medium flame until the outside layer is slightly translucent. Remove the corn from their husks Finely chop the bell peppers, fennel, scallions, red onion, heirlooms, and squash, and mix altogether with the corn.

Step 2: The Bread and Cheese
Cut the French Baguette into 3/4ths of an inch thick using diagonal cuts to create the base of your crostini. You can use any cheese spread of your choice, but in this specific situation, I went with Ricotta. Spread a thin layer of cheese onto one side of the crostini and place onto a platter.

Step 3: Serve!
Place about 1 tablespoon of your veggie mixture onto each crostini, and serve at room temperature. Enjoy!