Crostini is one of my all time favorite appetizers because, while incredibly simple, it has so much room for creativity. And, I mean, who doesn’t like toasted bread with various toppings?

Appetizers like these are so easy to make ahead of time, they travel well, and aren’t “obviously vegan”, so I often find myself opting for crostini when bringing dishes to gatherings with friends and family.

Ingredients:

• 1 (14 oz) can artichoke hearts
• 1/2 cup kalamata olives
• 1/2 cup castelvetrano olives
• 2 tablespoons sun-dried tomatoes (in oil are okay, just use less olive oil)
• 2 tablespoons capers
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1/3 cup grated vegan parmesan (like Violife)
• Pinch of salt, or to taste
• Pinch of crushed red pepper (optional)
• Fresh parsley for topping
• A baguette

Instructions:

1. Preheat oven to 350F.
2. Finely chop (or you could use a food processor) the artichoke hearts, olives, sun-dried tomatoes, and capers. Add to a bowl and mix in the olive oil, lemon juice, vegan parmesan, salt, and crushed red pepper.
3. Slice the baguette on a bias into 1/2 inch thick pieces, brush each side with oil, and bake for 5 minutes per side until edges are golden brown.
4. Top the crostini with the artichoke and olive mixture, sprinkle some more grated parmesan and the fresh parsley over them, and enjoy.

Notes:

This recipe makes a lot, so consider halving it if it’s only for a few people. But hey, it also keeps well in the fridge for days, so maybe bring the leftovers for lunch or throw it in sandwiches and salads.