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Greeni Vegan Crostini

We were very lucky to have wonderful family visit on the weekend to celebrate Cam and his twin brother’s birthday. It was a gorgeous summers day and we enjoyed good food and conversation outside on our deck amongst the tall gums. It’s always lovely to have people over for a fancy sit down lunch and especially nice with such lovely company.

I served these delicious vegan crostini as a little starter to the main fare. As all our guest were non-veggie I also scattered a bit of crumbled feta on top; so do the same if you enjoy a little cheese. For this very simple recipe I honestly just threw in a combination of green things I had on hand in the kitchen and garden, so for your own version simply add whatever green and fresh ingredients you like.

I grilled the bread in our sandwich press, which turned out to be a great easy option however; you can also use a grill, grill pan, fry pan or barbeque to toast the slices of bread. Make sure you use fresh ingredients and add herbs for the best flavour. Enjoy as the perfect vegan recipe for entertaining or simply a light vegetarian snack or lunch, yum!!!

Recipe

Greeni Vegan Crostini
Serves 6-8 as a appetizer or entrée // Preparation time: 25mins

  • 1 loaf of ciabatta (or other Italian white bread)
  • 1 garlic clove
  • 1 cup peas and/or broad beans
  • ÂĽ cup pistachio nuts (or try pine nuts or walnuts)
  • 1 ripe avocado
  • 1-2 cups baby spinach and/or salad rocket (Arugula)
  • ½ cup fresh herbs like mint and basil
  • 1 lemon
  • 1-2 tbs olive oil
  • salt flakes & ground pepper to taste
  • extra herbs for garnish

Steam or boil the peas and broad beans quickly for just a few minutes, rinse under cold water and pod the broad beans, set aside.

Roast the pistachio nuts in a dry frying pan over a medium/low heat for 1-2 minutes until just starting to golden and fragrant, set aside.

In a food processor or mortar & pestle combine the peas and broad beans, roasted pistachio nuts, avocado, baby spinach, rocket and herbs with the juice of one lemon and about 1 tablespoon of olive oil and process until just smoothish.

Transfer to a bowl and taste test, adding salt and pepper to taste with the zest of about ½ the lemon, stir to combine. {This can be made ahead of time and refrigerated for a few hours until you are ready to serve.}

Just before serving slice the ciabatta into 1.5cm (½ inch) thick rounds and toast either in a sandwich press, under the grill or on a barbeque until golden and crispy.

Rub each slice of crostini with the cut side of a clove of garlic and top with about 1 tablespoon of the pea & spinach mixture. Garnish with a little fresh mint or basil and drizzle over a splash of olive oil.

The perfect quick vegetarian appetizer recipe for entertaining! Add crumbled feta or goats cheese on top for a non-vegan version.

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