Enjoy this delightful Summer Vegan Crostone, a quick and vibrant dish perfect for hot days.

Summer Vegan Crostone

A quick and easy recipe, the Summer Vegan Crostone is a dinner savior you’ll want to enjoy more often! It starts with a toasted bread base, topped with plant-based Philadelphia cream cheese, sautéed bell peppers, peas, and toasted almonds for a colorful and flavorful mix.

This fresh and light idea can be customized as you like by varying seasonal vegetables or nuts based on what you have available or your guests’ tastes! Perfect to serve during warmer days, the Summer Vegan Crostone is like a blank canvas to enrich with ever-changing ingredient combinations for a tasty and wholesome meal.

Try also the vegan pita with cherry tomatoes and avocado and discover more delicious summer bruschetta recipes:

• Vegan Crostino
• Bruschetta with fava beans and herbs
• Bruschetta with burrata and vegetables
• Caprese Bruschetta

Ingredients

• 4 slices of toasted bread
• 150g plant-based cream cheese (like Philadelphia)
• 1 red bell pepper
• 1 yellow bell pepper
• 100g green peas (fresh or frozen)
• 40g toasted almonds
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Heat a drizzle of olive oil in a pan and sauté the chopped bell peppers until soft.
2. Add the peas and cook for an additional 2-3 minutes, seasoning with salt and pepper.
3. Spread the plant-based cream cheese on the toasted bread slices.
4. Top with the sautéed vegetables and sprinkle with toasted almonds.
5. Drizzle with a bit more olive oil and serve immediately.

Total Time

15 minutes

Cuisine

Italian