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Vegetarian Crostini topped with cheeses, spreads, vegetables and nuts
izzysvegetarianrecipes

Vegetarian Crostini canapés

5 from 1 vote
Crostini topped with various cheeses, spreads, nuts and vegetables.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 56 toasts
Course: Appetizer, Party Food
Cuisine: Mediterranean
Calories: 65
Ingredients Method

Ingredients
  

  • 56 crostini
Melted Cheddar and red onion
  • 8 small slices Cheddar sliced to fit the crostini
  • 8 tsp caramelised red onion chutney
Houmous and sun-dried tomato
  • 8 tsp za'atar houmous -or you could use plain houmous and add za'atar
  • 6 sun-dried tomatoes roughly chopped
Melted Brie and cranberry
  • 8 small slices brie sliced to fit the crostini
  • 8 tsp cranberry sauce
Ricotta, pesto and tomato
  • 8 tsp ricotta
  • 8 tsp vegetarian pesto
  • 8 cherry tomato
  • olive oil
Grilled halloumi and chilli jam
  • 8 small slices halloumi sliced to fit the crostini
  • 8 tsp chilli jam
Pea and lentil spread
Blue cheese, pear and walnut
  • 1 tsp Soft blue cheese
  • 8 small slices pear sliced
  • 6 walnuts roughly chopped

Method
 

Melted Cheddar and red onion
  1. Place a slice of cheese on each crostini
  2. Place crostini on a baking tray
  3. Cook under a hot grill until the cheese bubbles
  4. Remove from the oven and top with a small teaspoon of chutney
Houmous and sun-dried tomato
  1. Spread a large teaspoon of houmous on top of each crostini
  2. Top with a teaspoon of chopped sun-dried tomatoes
Brie and cranberry
  1. Top each crostini with a small slice of brie
  2. Place the crostini on a baking tray and cook under a hot grill until the cheese is bubbling
  3. Top each crostini with a small teaspoon of cranberry sauce
Ricotta, pesto and tomato
  1. Preheat oven to 200°C/180°C fan (400°F/350°F). Place cherry tomatoes in a roasting tin. Drizzle with olive oil and season with salt and pepper to taste. Roast for 20 minutes.
  2. Spread each crostini with a teaspoon of ricotta. Top with a teaspoon of pesto and a cherry tomato.
Grilled halloumi and chilli jam
  1. Place a small square of halloumi on each crostini and place on a baking tray. Cook crostini under a hot grill until the halloumi just starts to brown.
  2. Remove from grill and top with a teaspoon of chilli jam.
Pea and lentil spread
  1. Spread each crostini with a generous teaspoon of pea and lentil spread.
  2. Top each of these with a pinch of mixed seeds.
Blue cheese, pear and walnut
  1. Spread each crostini with a generous teaspoon of blue cheese. Top with a small slice of pear followed by a couple of walnut pieces.