Anti Inflammatory Vegan Roasted Red Pepper Crostini

Total time27 min

Prep time15 min

Cook time12 min

Anti Inflammatory Vegan Roasted Red Pepper Crostini

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Ingredients

6 servings

For the crostini

1 vegan baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the spread

1 jar (12 oz) roasted red peppers, drained and patted dry
2 tbsp olive oil
2 cloves garlic, roughly chopped
1 tbsp red wine vinegar
½ tsp smoked paprika
¼ tsp red pepper flakes
¼ tsp salt
¼ tsp black pepper

For serving

¼ cup fresh basil leaves, torn
1–2 tbsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush the tops with 3 tbsp olive oil and sprinkle with 1/4 tsp salt.
2
Bake for 10–12 minutes, until the slices are golden at the edges and crisp throughout. Remove from the oven and let cool on the pan for 2–3 minutes.

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