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Square image of 4 types of vegan crostini on a white plate

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
Cook Time 45 minutes
Total Time 1 hour 45 minutes
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.