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Pesto, Asparagus & Mushroom Crostini (Vegan)

January 14, 2025

This scrumptious combination of creamy pesto, asparagus tips,  marinated mushrooms, pistachios and pea shoots served on crispy crostini can be thrown together in a flash. Makes 16 crostini. #DairyFree #Vegan #SummerSnacks

Ingredients

3-4 tbsp plant-based Nuttelex (melted)

1 sourdough baguette

1 tub vegan cream cheese

135 g vegan pesto

2 bunches mini asparagus

1 tub marinated deli-style mixed mushrooms

1 tbsp chopped pistachios (shell removed)

1 bunch pea sprouts

Directions

1Preheat oven to 180. Slice baguette into thin slices place on lined baking tray, then brush both sides with the melted Nuttelex. Bake till golden ( 5-10 minutes)

2Cut tips from the asparagus then add to pot of salted, boiling water to blanche till tender but not soft ( a minute or so). Once done, drain & rinse under cold water & set aside to cool completely.

3Combine the pesto and cream in a small bowl and mix well. Set aside

4To Assemble: Top each crostini slice with a small dollop of the creamy pesto, add a small dollop of the marinated mushroom mix, add 2 asparagus tips, sprinkle with the crushed pistachio nuts and then garnish with the pea sprouts.

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