FREE Plant-Based Protein Course with 40+ Recipes
Enter your email address to get the recipes and course! You'll need to visit your inbox and confirm your subscription to get it.
For my friends, when we get together- it’s all about the food (and wine). While the normal mix of dips and desserts works for most weekdays, I wanted something more elegant for nicer weekend get togethers.
Bruschetta is one of my favorite appetizers to make. Simple to assemble and always a crowd pleaser, BL and I often make a meal out of them for lazy summer dinners. Instead of traditional tomato, I decided to top these crostini with a mix of healthy, vegan toppings. Make one or make them all, your choice!
Start all bruschetta with garlic crostini:
Preheat the oven to 375 degrees F. Slice french bread into 1/2″ slices. Place crostini onto a baking sheet and bake until golden brown, about 3-5 minutes per side.
Promptly remove from oven and rub each side with a garlic clove. The garlic will melt into the bruschetta without needed any extra oil!
Smashed Pea and Mint
Smash together: 1 16 oz. bag frozen peas, thawed, 1/4 cup mint leaves (finely diced), 1 shallot (finely minced), 1 tbsp. olive oil, 1 tbsp. fresh lemon juice.
Top with shredded mint leaves and flaked sea salt (I love Maldon brand).
Herbed Cashew Cheese and Radish
Herbed Cashew Cheese (homemade or store-bought), thinly sliced radishes, mint leaves, sea salt
Avocado and Tomato
1 avocado smashed with 1 tbsp. lime juice and finely diced cilantro. Mix in halved cherry tomatoes.
Top with minced cilantro and drizzle with balsamic glaze.
Butternut Squash and Tahini
Roast 2 cups butternut squash cubes with 1 tsp. olive oil and pinch salt/pepper.
In a food processor, pulse together roasted squash, 1/2 cup chickpeas, 2 tbsp. tahini and 1 tbsp. lemon juice.
Top with red chili flakes and tahini sauce drizzle.
What upcoming celebrations do you have going on this Spring?
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK