PCOS Friendly Chimichurri Tomato Crostini with Lemon Aioli
Total time28 min
Prep time20 min
Cook time8 min
4.7(29)
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Learn more →Ingredients
6 servings
For the crostini
- 1 gluten free baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
- 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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