If you’re looking for a dish that truly celebrates texture, color, and Mediterranean flavor, let me introduce you to the unforgettable Roasted Veg & Almond Crunch. With fluffy, herb-packed ricotta clouds, sweet roasted vegetables, and a shower of toasty, salty almonds, this recipe transforms your average snack or appetizer into an absolute showstopper. Whether you’re feeding a crowd or making a vibrant lunch board just for yourself, every bite feels like a mini vacation. I promise, once you try the Roasted Veg & Almond Crunch, you’ll have a new signature in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk ingredients! The beauty of Roasted Veg & Almond Crunch lies in its fresh, accessible lineup—the sort that looks as good as it tastes. Each element brings its own pop: creamy, citrusy ricotta clouds, smoky Mediterranean vegetables, and crunchy, fiery almonds. Gathering these makes the whole recipe a breeze from start to finish.
- Whole-milk ricotta: Make sure to get the full-fat version for the creamiest, cloud-like texture.
- Extra-virgin olive oil: Adds silkiness to the ricotta and boosts roast flavor for veggies and almonds.
- Lemon (zest & juice): Brightens everything up, balancing richness and lifting the herbs.
- Fresh garlic: Just a little creates an aromatic backbone to the ricotta clouds.
- Fresh dill, parsley & basil: These herbs team up to give the board its signature Mediterranean perfume and vibrant green flecks.
- Salt and black pepper: Season boldly—these basics are what make all the flavors pop.
- Cherry tomatoes: Roasting them creates sweet, jammy bursts in every bite.
- Zucchini: Slices perfectly soak up olive oil and spices, lending tenderness.
- Red bell pepper: Slices roast up smoky-sweet, adding juicy bold color.
- Red onion: Wedges mellow and caramelize, showing off subtle sweetness and a little bite.
- Dried oregano & smoked paprika: Infuse the veggies with Mediterranean warmth and gentle smokiness.
- Raw almonds: Roughly chopped, they take on incredible crunch and nuttiness when toasted.
- Chili flakes (optional): For those who crave a playful hint of heat in the almond crunch.
- Warm pita bread or flatbread: An essential scoop for the creamy ricotta and veggies.
- Cucumber slices & olives: Crisp cucumber and salty olives are refreshing board additions.
- Extra herbs for garnish: Sprinkle on top for that visual pop and fresh, herby finish.
How to Make Roasted Veg & Almond Crunch
Step 1: Roast the Mediterranean Vegetables
Start by preheating your oven to 200°C (400°F). Meanwhile, spread out the cherry tomatoes, zucchini slices, red bell pepper, and onion wedges on a sheet pan. Drizzle generously with olive oil, then dust with dried oregano, smoked paprika, salt, and black pepper. Give everything a toss with your hands so each bit of veg gets a glossy, seasoned coat. Roast in the oven for 20 to 25 minutes, until they’re tender and showing those irresistible caramelized edges. This step paves the way for layers of flavor in the final Roasted Veg & Almond Crunch.
Step 2: Prepare the Almond Crunch
While your veggies are getting golden and sweet, it’s time to build the crunchy topping. Add olive oil to a small skillet on medium heat, then drop in the chopped almonds, a toss of sea salt, and chili flakes if you want that extra zing. Stir constantly—almonds can turn from golden to burnt quickly! In just 3 to 4 minutes, you’ll have nuts that are perfectly toasted and fragrant. Take off the heat and transfer to a plate to cool. Your kitchen will smell amazing, and this almond crunch will become everyone’s favorite surprise on the board.
Step 3: Whip up the Ricotta Clouds
Now, for the star of the show: ricotta clouds! In a mixing bowl, combine the whole-milk ricotta, olive oil, zest and juice of a lemon, grated garlic, and all those chopped fresh herbs. Season them generously with salt and pepper. Using a spoon or whisk, beat the mixture until everything is light, fluffy, and almost billowy. This herby, lemony ricotta is what makes Roasted Veg & Almond Crunch so unforgettable.
Step 4: Assemble the Board
To bring it all together, spread swoops and clouds of the whipped ricotta onto your serving board or platter. Surround the clouds with hot, caramelized vegetables, arranging for maximum color (and flavor) contrast. Don’t be shy with the almond crunch—sprinkle it liberally over the ricotta clouds and roasted veggies. That toasty nuttiness takes everything to the next level.
Step 5: Garnish and Serve
Just before serving, scatter fresh herbs over the whole board and finish with a light drizzle of extra-virgin olive oil. Bring out warm pita or flatbread, plus cucumber slices and your favorite olives. Invite guests to build their own bites—it’s as interactive as it is delicious. The Roasted Veg & Almond Crunch is ready to shine!
How to Serve Roasted Veg & Almond Crunch
Garnishes
A handful of extra chopped dill, parsley, or basil instantly freshens up the whole display. You might also want to add a touch more lemon zest, a swirl of olive oil, or even a sprinkle of flaky sea salt right before serving. Each garnish layer makes your Roasted Veg & Almond Crunch not just tastier, but more eye-catching.
Side Dishes
Pair this board with extra sides like tangy marinated feta, grilled halloumi, or a citrusy tabbouleh salad for an epic Mediterranean spread. A glass of chilled white wine or some sparkling water with lime fits beautifully, turning Roasted Veg & Almond Crunch into a complete, leisurely meal.
Creative Ways to Present
For your next gathering, try transforming Roasted Veg & Almond Crunch into elegant single servings by plating portions in shallow bowls or on crostini for passed appetizers. Or build mini boards for picnic lunches, giving each person their own mix of ricotta, roasted veg, and almonds to scoop and savor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the roasted veggies and ricotta clouds into separate airtight containers. The almond crunch should go into its own little jar, so it stays crisp. Kept this way in the fridge, everything will last up to three days and you can refresh individual parts whenever the craving strikes again.
Freezing
While the ricotta clouds and the almond crunch don’t freeze particularly well, you can safely freeze the roasted Mediterranean vegetables. Let them cool completely, then freeze them flat in a single layer. Move to a freezer bag, squeeze out the air, and they’ll stay good for up to two months. When ready to eat, thaw in the refrigerator overnight and reheat before assembling.
Reheating
Reheat the roasted veggies in a hot oven or in a skillet for just a few minutes until they’re steamy and lively again. The almond crunch is best at room temperature; if it’s lost any crispness, return it to a dry skillet for a quick toast. Whip the ricotta mixture again to revive its fluffiness, and you’re ready to rebuild your Roasted Veg & Almond Crunch in minutes.
FAQs
Can I use different vegetables for this recipe?
Absolutely! Roasted Veg & Almond Crunch is super flexible. Try eggplant, mushrooms, or even roasted carrots if you want to mix things up—just cut the veggies into similar sizes to guarantee even roasting.
What can I use instead of ricotta?
If you can’t find ricotta, whipped feta or labneh are delicious swaps. Both bring that creamy, tangy spirit to the dish—just adjust the herbs and lemon to balance their unique flavors.
How can I make Roasted Veg & Almond Crunch vegan?
Simply switch the ricotta for a thick, plant-based yogurt or a dairy-free cream cheese alternative and check your pita or flatbread to make sure it fits your preferences. Every other part of the board is naturally vegan-friendly.
Can I make the almond crunch ahead of time?
Yes, and I encourage it! The almond crunch can be toasted a few days in advance. Store it in a tightly sealed jar at room temperature—it actually gets more flavorful after resting.
How can I keep the ricotta clouds extra light and fluffy?
Use room temperature ricotta, and don’t skimp on the olive oil and lemon juice—they help create that airy texture. Whip with a fork, spoon, or even a hand mixer if you want extra fluffiness in your Ricotta Clouds for Roasted Veg & Almond Crunch.
Final Thoughts
Whether you’re putting together a party platter or just want to treat yourself, Roasted Veg & Almond Crunch brings the sunshine and spirit of the Mediterranean to your table. There’s no wrong way to enjoy it—so grab your favorite bread, invite a friend, and let every bite remind you how simple, colorful ingredients can make magic. Try it soon, and you might just find yourself making it on repeat!
Print
Roasted Veg & Almond Crunch Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mediterranean Herb Board features fluffy Ricotta Clouds, roasted Mediterranean vegetables, and a crunchy almond topping, perfect for a flavorful and satisfying meal.
Ingredients
Ricotta Clouds
- 1 1/2 cups whole-milk ricotta
- 2 tbsp extra-virgin olive oil
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- Salt and black pepper, to taste
Roasted Mediterranean Vegetables
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
Almond Crunch
- 1/2 cup raw almonds, roughly chopped
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp chili flakes (optional)
For Serving
- Warm pita bread or flatbread
- Cucumber slices
- Olives
- Extra herbs for garnish
Instructions
- Roast the Vegetables: Preheat oven to 200°C (400°F). Toss tomatoes, zucchini, bell pepper, and red onion with olive oil, oregano, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
- Prepare Almond Crunch: Heat olive oil in a small pan over medium heat. Add chopped almonds, salt, and chili flakes. Toast, stirring often, until golden and fragrant (3–4 minutes). Remove and let cool.
- Make Ricotta Clouds: In a bowl, whip ricotta with olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper until light and fluffy. Spoon into soft “clouds.”
- Assemble the Board: Spread ricotta clouds onto a serving board. Arrange roasted vegetables around the ricotta. Sprinkle almond crunch generously over everything.
- Finish & Serve: Garnish with fresh herbs and drizzle lightly with olive oil. Serve with warm pita, cucumbers, and olives.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Roasting, Toasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
