A crunchy and savory crostini is a perfect compliment to homemade soups and salads. This vegan crostini is garnished with homemade kale pesto, sweet cherry tomatoes, black pepper, and topped it off with vegan ricotta cheese. This kale pesto is so fresh and easy to make; we love utilizing this pesto in our sandwiches and pastas. The baby kale, garlic, cashews, lemon juice, salt and pepper combine for a creamy pesto without use of any additional oil. Try this delectable crostini with our wild mushroom soup!
Recipe
Prep time:
Servings: 4
Ingredients:
Kale pesto:
2 cups baby kale
1/4 cup raw cashews/pine nuts
2 small garlic cloves
1 tbsp lemon juice
Sea salt to taste
Ground black pepper to taste
Crostini:
2 multigrain ciabatta
Prepared kale pesto above
10 yellow cherry tomatoes (cut in halves)
Vegan ricotta cheese (Kite Hill brand recommended)
Few microgreens or baby kale leaves
Olive oil (optional)
Directions:
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