Nickel Allergy Friendly Vegan Roasted Red Pepper Crostini

Total time27 min

Prep time15 min

Cook time12 min

4.7

(15)

Nickel Allergy Friendly 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
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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