Eosinophilic Esophagitis Friendly Vegan Roasted Red Pepper Crostini
Total time27 min
Prep time15 min
Cook time12 min
4.7(15)
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Learn more →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
- 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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