Vegan Mozzarella, Tomato and Basil Crostini

Prep Time: 25 min
Cook Time: 5 min
Total Time: 30 min
Servings: 12
  • 1 loaf crusty Italian bread (preferably day old), crusts removed
  • 3 large cloves garlic, halved
  • 1/2 cup Filippo Berio Organic Extra Virgin Olive Oil, divided
  • 1 lb vegan fresh mozzarella-style cheese, sliced
  • 1 large bunch fresh basil, divided
  • 8 plum tomatoes or small salad tomatoes, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
      • Preheat grill to medium-high heat; grease grate well.
      • Cut loaf into 1/2-inch-thick slices, cutting larger slices in half to make 2-inch square pieces.
      • In batches, grill bread slices for 30 to 40 seconds per side or until grill-marked and toasted. Rub each piece of bread with cut side of garlic. Brush with half of the oil.
      • Layer vegan cheese slice, basil leaf and tomato slice over each piece of bread. Season with salt and pepper.
      • Transfer crostini to serving platter; drizzle with remaining oil. Garnish platter with remaining basil.

      Tip: As a variation, substitute vegan spreadable-style goat cheese for vegan fresh mozzarella-style cheese.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Italian

    Product: Organic

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