Mushroom Free Vegan Roasted Red Pepper Crostini
Total time27 min
Prep time15 min
Cook time12 min
4.7(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!