Spring Bruschetta: four recipes that elevate basic crostini {vegan}

By Alexandra Caspero on April 9, 2014

I don’t know about you, but the start of Spring also tends to start the season for celebrations: babies, weddings, and graduations. From May until August our weekends will be filled with bridal showers, OUR wedding, bachelorette parties, and new babies!

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!

Delicious Knowledge- Spring Bruschetta, Four Ways (vegan crostini)

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 saltDK-0350

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. DK-0363

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. DK-0382

What upcoming celebrations do you have going on this Spring?


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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Sheila
      March 17, 2019 AT 10:28 am

      I’m interested in the Butternut squash & Tahini bruschetta .
      I need it for 20 people, how much should I multiply it by for the ingredients?

    2. Cate
      April 23, 2014 AT 11:21 pm

      Will definitely give these a try!

      1. DK
        April 24, 2014 AT 7:28 am

        Thanks Cate! I hope you do! My favorite is the cashew cheese with radishes 🙂

    3. Hannah (BitterSweet)
      April 9, 2014 AT 6:06 pm

      I’ll take one of each, please! I love all the colors going on here- It definitely looks like a party on a plate.