Low Sugar Chimichurri Tomato Crostini with Lemon Aioli

Total time28 min

Prep time20 min

Cook time8 min

Low Sugar Chimichurri Tomato Crostini with Lemon Aioli

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Ingredients

6 servings

For the crostini

1 gluten free baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
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3 tbsp garlic-infused oil, divided
¼ tsp fine sea salt

For the chimichurri

1 cup fresh flat-leaf parsley leaves, tightly packed
¼ cup fresh cilantro leaves
¼ cup scallion tops (green parts only), thinly sliced
2 tbsp garlic-infused oil
1 tbsp red wine vinegar
½ tsp dried oregano
¼ tsp red pepper flakes
¼ tsp fine sea salt

For the lemon aioli

½ cup vegan mayonnaise
2 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp fine sea salt

For the topping

4 medium roma tomatoes (about 14 oz total), cored and diced small
¼ tsp fine sea salt

For serving

flaky sea salt, for finishing (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 3 tbsp garlic-infused oil and sprinkle with 1/4 tsp fine sea salt.
2
Bake for 7–8 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Transfer to a wire rack or leave on the pan.

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