Vegan Chimichurri Feta Crostini with Olive Tapenade
Total time30 min
Prep time20 min
Cook time10 min
4.6(7)
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Learn more →Ingredients
6 servings
For the crostini
- 1 gluten free baguette (about 12 oz), cut into 12 slices (about ½ inch thick)
- 2 tbsp garlic-infused olive oil
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves, packed
- ¼ cup fresh oregano leaves
- 3 scallions, green tops only, roughly chopped
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ⅓ cup garlic-infused olive oil
- ½ tsp kosher salt
For the tapenade
- 1 cup pitted kalamata olives
- ¼ cup pitted green olives
- 2 tbsp capers, drained
- 1 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
For assembly
- 3 oz feta cheese, crumbled (about ¾ cup)
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush the tops with the 2 tbsp garlic-infused olive oil.
- 2
Bake the crostini for 8–10 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and let cool on the pan for 5 minutes.
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