Vegan Roasted Red Pepper Crostini
These golden, olive-oil-kissed toasts topped with smoky roasted red pepper spread are the kind of appetizer that disappears from the platter before you even sit down. The spread comes together in a food processor with jarred roasted red peppers, garlic, smoked paprika, a splash of red wine vinegar, and a pinch of red pepper flakes — bold, vibrant flavors that taste like you spent way more time than you actually did. Torn fresh basil on top adds a bright, herby finish that makes every bite feel a little fancy. The whole thing is built entirely from pantry staples and fresh produce, so there's no need to hunt down specialty substitutes or worry about hidden animal-derived ingredients sneaking in. It serves six, making it an easy go-to for dinner parties, holiday spreads, or any gathering where you want to impress without stress. Serve immediately so the crostini stay crisp and the colors stay gorgeous.
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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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