Fancy appetizer, delicious snack, light lunch, hearty side. However you look at it, this vegan eggplant crostini recipe with crushed red pepper, green olives, and fresh tomato… it’s really something. A few bites, and it’s on to the next one.
This vegan eggplant crostini tastes amazing straight out of the oven or after several hours chilling in the fridge. Because of this, they are great for entertaining and can be served at any time of year.
This recipe makes ~20 crostini.
A few notes..
- ・I used Kite Hill Almond Milk Ricotta for this recipe. If you have trouble finding it or prefer to make your own, this recipe works great. You can also skip the almond ricotta entirely, if you don’t favor vegan cheeses.
- ・While you can substitute some dried herbs, fresh herbs work best. In place of the fresh herbs, you can use 2 tsp dried basil, and 1 tsp dried oregano.
- ・I also diced up some whole green olives for this recipe, but you could also use capers (maybe a tablespoon).
- ・Finally, I used store bought balsamic reduction for this vegan eggplant crostini recipe. I really like Rachael Ray’s Balsamic Drizzle. It’s easy to find at large supermarkets, like Safeway. If you want to use balsamic vinegar that you already have on hand, you can also very easily make your own!
- Please enjoy! And don’t miss other UVK recipes, like Vegan Baked Pasta with Tofu Ricotta and Eggplant, Cherry Bruschetta, Mediterranean Chickpea Eggplant Salad, Tempeh Eggplant Adobo, Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes, or Vegan Pita Sandwich with Grilled Eggplant and Pomegranate Molasses Tempeh.
Sicilian Eggplant Crostini
1 large eggplant, diced into small cubes (~6 cups)
Olive oil, to drizzle
Balsamic reduction, to drizzle (use store bought or make your own) – see note above
1 large baguette, sliced on a bias
1 cup small dice fresh tomatoes
1/4 cup coarsely chopped green olives
1/4 cup torn fresh basil
3 garlic cloves, finely chopped
2 Tbsp chopped flat leaf parsley
1 Tbsp chopped fresh oregano leaves
1/2 tsp crushed red pepper flakes
Salt and black pepper
1 cup almond ricotta (store bought or make your own) – see note above
1. Preheat the oven to 400º F. Line a large cookie sheet with parchment paper, and set aside.
2. Next, you’ll prep the eggplant for the crostini. In a large mixing bowl, add the eggplant. Drizzle some olive oil and balsamic reduction over it. Season it with salt and pepper. Stir around to combine. If it looks like it isn’t well coated after you stir it, add some more olive oil, balsamic, salt and pepper. Stir some more.
2. Over the parchment paper on the cookie sheet, spread the eggplant out in a single layer. Place in the oven, and bake for 20 minutes. When it finishes roasting, add it back into the mixing bowl, and allow it to cool off while you work on preparing the bread for the eggplant crostini.
3. Line the same cookie sheet that you used for the eggplant with another piece of parchment paper. Turn down the oven to 375º F. Brush the slices of baguette with olive oil on either side, and place on the parchment paper on the cookie sheet. Bake at 375º F for 5 minutes. Keep an eye on them to make sure they do not burn. Remove from oven and set aside to cool.
4. When the eggplant has cooled down, add the tomatoes, green olives, basil, garlic, parsley, oregano and crushed red pepper flakes. Mix thoroughly, and then, taste the vegan crostini topping. If it’s a little flat, drizzle some additional olive oil and balsamic reduction, and then, season with salt and black pepper.
5. Smear bread slices with almond ricotta.
6. Top the with almond ricotta with the eggplant mixture. Bake at 375º F for 8 minutes. Remove from oven, and serve the vegan eggplant crostini.