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.
- 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
- Preheat oven to 350F.
- 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.
- 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.
- Top the crostini with the artichoke and olive mixture, sprinkle some more grated parmesan and the fresh parsley over them, and enjoy.
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.