Easy Vegan Crostini Ideas

These easy vegan crostini ideas are made with four different, delicious and plant-based toppings. These are roasted pepper and almond spread; mini bruschetta and balsamic glaze; mushrooms and caramelised onions; and avocado spread with roasted cherry tomato. These are perfect canapés for your next dinner party or cocktail party.

What are crostini?

Crostini is Italian for ‘little crusts’. Crostini are crispy baked slices of baguette topped with all kinds of vegetables, spreads, cheeses and meats. They are great bite-size treats to serve as appetizers or as canapés at parties.

Tips for making the best crostini

These crostini are super simple to make. However, there are a few tips which will make them perfect.

Mini bruschetta and balsamic glaze

• Use good quality, ripe tomatoes. Tomato is the most prominent flavour in these crostini so for the best results, use the best tomatoes.
• If you don’t have any balsamic glaze, add a teaspoon of balsamic vinegar to the tomatoes instead.

Roast pepper and almond spread

• There are 2 methods to ensure your spread is thick. Firstly you can pat dry the peppers thoroughly before making the spread. Secondly you can simmer the pepper in a sauce pan for a few minutes until there is no visible liquid remaining. This actually lightly toasts the almonds, bringing out their flavour.
• If you like, switch the almonds for walnuts. Walnuts pair amazingly with roasted pepper and are a great alternative to almonds. You could also add in some pine nuts, if you like.
• You can either top these roasted pepper spread crostini with crumbled vegan feta or a dollop of vegan pesto.

Mushrooms and caramelised onions with vegan feta

• Use your favourite mushrooms. To keep costs low you can use chestnut or white mushrooms. However, for a deeper flavour you could use king oyster or shiitake mushrooms.
• If you don’t follow a plant-based diet, then you can use normal feta.

Roasted tomato and avocado

• Keep your avocado stone. If you’re not using the avocado spread straight away pop the stone into the avocado spread and cover. This well help prevent the avocado from going brown.
• For a zingy twist on the avocado crostini you can switch the basil for coriander and the lemon juice for lime juice.

How to make crostini

To make things easy for myself, I used Crosta and Mollica oregano crostini. However, if you would like to make your own then here’s how:

1. Slice the baguette into 6mm slices. Cut them on a bias for the best looking crostini.
2. Place the slices on lined baking trays and brush each side with olive oil. Season with salt and pepper.
3. Bake in the oven at 180C/160C fan for 7-10 minutes until golden.

Is crostini vegan

Yes. Crostini is usually made using baguette, which is almost always vegan. The Crosta & Mollica crostini I used are also vegan.

More vegan and vegetarian party food and appetizers

For more recipes similar to easy vegan crostini ideas check these out:

• Vegan afternoon tea sandwiches
• Vegetarian crostini
• Vegetarian afternoon tea sandwiches
• Pea and potato curry puffs

Easy Vegan Crostini Ideas

5 from 1 vote

Four different topping ideas for vegan crostini. Perfect canapés for your next dinner party.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 40 small crostini

Course: Appetizer, Party Food

Cuisine: Italian

Ingredients Method

Ingredients

  

Mini Bruschetta and Balsamic Glaze

• 125g/4½oz medium tomatoes finely chopped
• ⅛ red onion finely chopped
• 2 basil leaves finely chopped
• ½ garlic clove crushed
• 1 tbsp extra virgin olive oil
• salt and pepper to taste
• balsamic glaze for drizzling
• 10 small crostini

Roast Pepper Sauce

• 1 red bell pepper
• 1 garlic clove roughly chopped
• 2½ tbsp ground almonds
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tbsp pomegranate molasses
• ½ tbsp extra virgin olive oil
• ¼ tsp sea salt
• crumbled vegan feta for sprinkling, optional
• vegan pesto for topping, optional
• 10 small crostini

Mushrooms and Caramelised Onion

• 1 tbsp olive oil
• 1 brown or red onion finely sliced
• ½ tsp dried thyme
• 1 tsp brown sugar
• 1 tsp balsamic vinegar
• salt and pepper to taste
• 125g/4½oz mushrooms stems removed and thinly sliced, I used chestnut
• crumbled vegan feta for sprinkling, optional
• 10 small crostini

Roasted Tomato and Avocado

• 5 cherry tomatoes halved, seeds removed
• 2 tsp olive oil
• 1 avocado
• 3 basil leaves finely chopped
• 2 tsp lemon juice
• 1 generous pinch sea salt
• 1 generous pinch freshly ground black pepper
• 10 small crostini

Method

 

Mini Bruschetta and Balsamic Glaze

1. In a medium bowl carefully combine the tomatoes, onion, garlic, basil and olive oil. Season to taste with salt and pepper.
2. Place a teaspoon of the tomato mix onto each crostini. Drizzle with a little balsamic glaze.

Roast Pepper Sauce and Pesto

1. Heat oven to 200℃/180℃ fan (390℉/355℉).
2. Slice the pepper in half lengthways. Remove the seeds and stem. Place cut side down on a lined baking tray. Roast for 30-35 minutes, until the skins are blackened.
3. Place in a large bowl and cover with a plate. Steam for 10 minutes before peeling off the skin. Pat the pepper dry using kitchen towel.
4. Place the pepper and remaining ingredients into a food processor. Blend until almost smooth but the sauce still has some texture.
5. OPTIONAL: if the spread is watery, simmer the sauce in a sauce pan until the excess liquid has evaporated. Leave to cool.
6. Spread each crostini with a heaped teaspoon of spread. Top with a little crumbled vegan feta or vegan pesto, if using.

Mushrooms and Caramelised Onion

1. Heat the oil over a low heat in a medium frying pan. Add in your onions and fry for 35 minutes, or until beginning to caramelise, stirring often.
2. Add in your sugar, thyme and balsamic vinegar. Turn the heat up to medium-low. Stir fry for 2 minutes.
3. Now add in your mushrooms. Season with salt and pepper. Fry for 8-10 minutes, stirring often, until all the liquid from the mushrooms has been cooked off. Set aside to cool.
4. Top each crostini with a heaped teaspoon of mushroom mix and a little crumbled vegan feta.

Roasted Tomato and Avocado

1. Heat oven to 200℃/180℃ fan (390℉/355℉).
2. Toss the tomatoes in the olive oil. Place in a roasting dish and roast for 20-25 minutes. Set aside to cool and pat dry with some kitchen towel.
3. Meanwhile, mash the avocado in a bowl with the back of a fork until smooth.
4. Stir through the basil, lemon, salt and pepper.
5. Spread each crostini with a heaped teaspoon of avocado mix and top with a roasted cherry tomato half.