This post is all about Vegan Strawberry Basil & Cream Crostini
This recipe is SO easy!
I can’t think of anything more summery than strawberries and basil. Oh, and I found some vegan cream cheese at the local grocery and that’s kind of what made this thing happen. I think these crostini are going to change the way I look at appetizers. They are so easy and the sky is the limit as far as what you can top them with.
Flavor that will wow your guests
Roasting the strawberries makes them so sweet and yet still a bit tart all at once. It’s the perfect thing to pair with basil and cream cheese and don’t forget to top it with plenty of pepper to set it off. I should also mention that these would be awesome with balsamic drizzled on the top. I almost put that in the recipe but I they were already so perfect as is so I thought I’d leave that as a suggestion. Happy snacking!
Roasted Strawberry, Basil, & Cream Crostini
Who says appetizers have to be complicated? These fresh and delicious snacks are sure to be a hit at your next dinner party.
- 1 pint fresh strawberries about 4 cups hulled and thinly sliced
- 1 tablespoon olive oil
- salt & pepper
- 1 french baguette cut into ½ inch slices
- 2 tablespoons olive oil
- 4 ounces vegan “cream cheese” or vegan “brie”
- handful of fresh basil leaves torn
Preheat oven to 375 degrees F (190 C) and line a baking tray with foil, then brush with olive oil. Lay strawberries out on pan in an even layer and bake for 15 to 20 minutes until berries are soft, dark, and look slightly shriveled.
While berries are in oven, line a separate pan with parchment or foil and brush baguette slices with oil. Place on pan and sprinkle generously with salt and pepper. Bake for 6 – 8 minutes until edges are lightly toasted.
If using “brie”, cut into thin slices and place on top of each crostini while still warm or if using cream cheese spread with a knife. Then top with berries and basil and serve.