Red Meat Allergy Friendly Vegan Fig and Walnut Crostini

Total time30 min

Prep time10 min

Cook time20 min

Red Meat Allergy Friendly Vegan Fig and Walnut Crostini

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Ingredients

6 servings

For the crostini

1 baguette, cut into 12 slices (about ½ inch thick)
La Brea Bakery French Baguette - 10.5 Oz.Essential Baking Bake At Home French Baguette Organic - 8 Oz Simple Truth™ Artisan Baguette Private Selection French Demi Baguette Artisan Bread Nature's Promise Twin Demi Baguette Artisan Bread 12oz
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2 tbsp olive oil
¼ tsp salt

For the fig topping

8 oz fresh figs (about 8 medium), stems removed, quartered
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp fresh thyme leaves
⅛ tsp black pepper

For the topping

½ cup walnut halves, roughly chopped
1 tsp olive oil
1 pinch salt

For serving

1–2 tsp maple syrup, for drizzling (optional)
1 tsp fresh thyme leaves, for garnish (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 2 tbsp olive oil and sprinkle with the 1/4 tsp salt.
2
Bake the baguette slices for 8–10 minutes, flipping once halfway through, until the edges are golden and the surfaces are crisp and dry to the touch. Transfer to a wire rack or serving board and set aside.

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