These vegan strawberry crostini topped with juicy strawberries, fresh basil and a drizzle of balsamic vinegar are a perfect summer appetizer. The tangy, creamy goat cheese pairs well with the sweet strawberries and bright flavor of the basil.
The best part is that these look impressive and taste amazing, but are so simple to put together - a winning combination.
Table of Contents
- spreadable vegan cheese - we love to use this Vegan Goat Cheese, but you can use any vegan cheese that you can spread. Cream cheese also works well here.
- fresh basil
- balsamic vinegar or glaze
- olive oil for toasting the bread
Step By Step Instructions
Preheat your oven to 350 degrees.
Slice the baguette in a slightly diagonal manner. Slices should be roughly ½" thick. Then brush them with olive oil and bake for 7-8 minutes until toasted. Set these aside to cool until you're ready to assemble.
Wash and cut the strawberries into thin slices. Prepare the basil by rolling the leaves and slicing into thin ribbons. If you're not sure how to do this, here is a great article showing how to chiffonade.
To assemble the crostini, spread the vegan goat cheese or cream cheese onto a slice of the toasted baguette and then top with several slices of strawberry.
Garnish each one with basil and just a drizzle of balsamic.
Frequently Asked Questions
Go ahead and use any cheese that you can spread easily. We love the tangy flavor that vegan goat cheese provides, but any of the spreadable cheeses like Miyoko's or even cream cheese from Kite Hill or Tofutti would work well.
For best results, these should be assembled right before serving. They keep well at room temperature for the length of a party, but you'll want to refrigerate any leftovers. The baguette slices can be toasted up a few hours ahead of time.
The toasted bread can be stored for several hours in an airtight container so go ahead and toast it up ahead of time. I've found though that they can a bit too hard if kept overnight.
You can store any leftover vegan strawberry crostini in an airtight container in the fridge for a day or two, but these are definitely best when they are freshly made.