Vegan Crostini
If you want an easy, delicious, and crave-worthy vegan crostini recipe that won’t disappoint, then this is the recipe for you!
They’re crunchy on the outside, slightly soft in the center, and almost impossible to mess up!
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Seriously, I’ve made these so many times, and every time I do, I usually end up making it a couple times that week, because we all just want to eat crostini, either plain, with the tomato and basil topping, or dipped into spinach artichoke dip, or another dip.
Ingredients For Vegan Crostini
Baguette: You need a baguette, or some type of long thin bread, for this recipe. The tiny-ness of the bread makes this what it is. You could make your own baguettes or use store-bought.
Olive Oil: Use extra virgin olive oil if you have it, otherwise any olive oil you have will do. This ingredient can’t really be replaced with something else. This ingredient helps give the flavor and the texture of the crostini, changing the type of oil will change the flavor, and omitting it will leave you with just crusty baked bread pieces.
Sea Salt: Sea salt helps with the flavor of this appetizer, you can change this up to your liking. I’ve also had great success with using garlic salt instead.
Optional Toppings: Feel free to add whatever you feel fit to the top of these. Sometimes we eat them plain, with dips, or add the tomato and basil on top if we’re feeling fancy!
How to Make Crostini
*Note that these instructions can be printed below
Step one: Preheat your oven to 400℉ and line your baking sheet with parchment paper.
Step two: Slice your baguette to your desired thickness, preferably at a slight angle to a 45 degree angle, and between ½ inch and 1 inch thick.
Step three: Place the slices in a single layer on your baking sheet and brush the olive oil on both sides for the bread.
Step four: Bake for about 10 minutes, or until slightly golden. Be sure not to over bake, or they will end up hard.
Step five: Top with diced tomato and chopped basil just before enjoying or enjoy with dips!
Best Way to Serve Simple Vegan Crostini
There are so many different ways to serve crostini! My favorite way, honestly, is just eating it plain, neither I or my husband has the patience to wait for anything else to be made when there’s fresh crostini on the counter – it’s just too good to not start eating as soon as it’s out of the oven!
But, if you can be patient, or if you make a dip ahead of time, then there are many more ways to enjoy it, such as:
- With spinach artichoke dip
- With black bean dip
- With salsa
- With hummus
- With other dips
OR, with toppings, such as:
- Tomato & basil
- Pomegranate & pistachio
- Pesto
- Carmelized onion & mushroom
- Avocado & sea salt &/or tomato
- Non-dairy cream cheese with sauteed slices of peaches or apples or berries
Storing Suggestions
Room Temperature: Store in an airtight container at room temperature for up to 3-4 days. Be sure the crostini is completely cooled before storing, otherwise they may become soggy.
Crostini FAQ’s
- What is the difference between crostini and bruschetta?
- Crostini is generally made from smaller or thinner bread with refined white flour, like a baguette, whereas bruschetta is more rustic and is usually made from an Italian or sourdough bread.
- What are crostinis made of?
- Crostini is really simple to make and in general takes two ingredients: some type of white bread and olive oil.
- How long can you store crostini?
- Store in an airtight container at room temperature for up to 3-4 days. Be sure the crostini is completely cooled before storing, otherwise they may become soggy.
- How do you keep crostini from getting too hard or too soggy?
- Be sure to add a drizzle of olive oil to the bread before baking, this will provide the bread with some hydration so it doesn’t become too hard while baking. To prevent soggy crostini, be sure to only add any toppings right before serving. Save crostini without any toppings at room temperature.
- Should crostini be hard or soft?
- Both! They should be crispy on the outside crust, but slightly softer on the inside or towards the middle of the bread.
More Recipes You’ll Love
Vegan Crostini
Shawna ClapperEquipment
- Large Baking sheet
- Parchment Paper
- Pastry Brush (optional)
- cutting board
Ingredients
- 1 baguette
- ¼ cup Olive Oil
- Sea Salt to taste
Optional Toppings:
- 1 large Beefsteak Tomato diced
- Freshly chopped Basil
Instructions
- Preheat your oven to 400℉ and line your baking sheet with parchment paper.
- Slice your baguette to your desired thickness, preferably at a slight angle to a 45 degree angle, and between ½ inch and 1 inch thick,.
- Place the slices in a single layer on your baking sheet and brush the olive oil on both sides for the bread.
- Bake for about 10 minutes, or until slightly golden.
- Top with diced tomato and chopped basil just before enjoying or enjoy with dips!
Video
Notes
These are best fresh and still warm. *Nutrition facts are based on only the crostini, not the toppings, it is also a very rough estimate, if you need exact calculations please do them yourself.
