Food, Recipes

Vegan Spinach & Olive Crostini

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Vegan Spinach & Olive Crostini

I love toast in all forms, but I get bored of the same old standbys (vegan butter + vegemite, peanut butter + marmalade) that I always tend to go for. As easy and appealing as it is to rely on my favorites, I need to shake it up from time to time.

If you can relate, then this crostini is for you. It’s already starting off on a good note with the fact that there’s no toaster necessary for this dish. Instead, the bread is grilled or pan-fried then chopped up into cute little bite-sized squares.

But the best part of it are all the toppings–-oh the toppings. Briny and salty and textured and vitamin-rich, just as I like them. If you’re a fan of olive tapenades, pesto and other green and creamy concoctions, you’ve gotta try this spread. It’s delicious on its own but even better served on a bit of crusty bread.

Serve this one up at your next dinner party to impress everyone.

Vegan Spinach & Olive Crostini

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Prep Time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 16 pieces
Ingredients
  • 4 cups, packed, baby spinach
  • 1 cup green olives plus brine
  • 1-2 tablespoons olive oil
  • 4 slices crusty bread
  • 1/2 teaspoon black pepper
  • 1/2 cup nutritional yeast
  • 2 tablespoons, divided sesame seeds
  • 1/4 cup, chopped fresh basil or other herbs of choice

Directions

1. Wash spinach and add to pan on medium-high heat.

2. Add green olives and brine and cook uncovered until spinach wilts.

3. Meanwhile, brush your bread with a bit of olive oil, then place oil-side down on grill or fry pan.

4. While bread is toasting, place cooked spinach/olives in blender or food processor along with pepper and nutritional yeast.

5. Pulse until well blended yet still slightly chunky.

6. Once bread is toasted, remove from pan or grill but keep burner on.

7. Add remaining olive oil to pan if needed, then add 1 tbs. of sesame seeds.

8. Toast until golden brown.

9. Now it’s time to compile your crostini–-slice bread into cubes, then top each with a dollop of olive and spinach spread.

10. Sprinkle with raw sesame seeds, top each slice with a pinch of chopped herbs, then finish off with toasted sesame seeds.

11. Serve on your favorite party platter!

Also by Quincy: Vegan Börek (Savory Turkish Pastry)

Related: Vegan “Ricotta” Stuffed Cremini Mushrooms

Vegan Artichoke Tapenade

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Photos: Quincy Malesovas

Quincy Malesovas

Quincy Malesovas

Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.
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