Pineapple Kiwi Crostini

Put a tropical spin on crostini by topping it with vegan cream cheese and fresh fruit. Perfect as a spring or summer vegan appetizer, especially when served on the patio along with your favorite vegan drinks.
Put a tropical spin on crostini by topping it with vegan cream cheese and fresh fruit. Perfect as a spring or summer vegan appetizer, especially when served on the patio along with your favorite vegan drinks.

Pineapple Kiwi Crostini

Makes 24

Ingredients:

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  • 6 ounces spreadable vegan cheese
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  • 1 tablespoon fresh parsley
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  • 1 cup pineapple chunks
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  • 2 kiwi, peeled, quartered
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  • Pinch of red pepper flakes
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  • 1 sourdough or French bread baguette, cut into 24 slices, lightly toasted

Directions:

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  1. In a small bowl, whisk together vegan cheese and parsley.
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  3. In a food processor, combine pineapple, kiwi, and red pepper flakes. Pulse to combine, keeping mixture chunky.
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  5. Spread vegan cheese on toasted bread slices and top with fruit mixture. Serve immediately.

More vegan appetizers for vegan entertaining!

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