Name: Gluten-Free Vegan Tomato, Olive & Basil Crostini
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 gluten-free baguette, sliced into 24 thin rounds; 2 tbsp olive oil; 1 cup cherry tomatoes, quartered; 1/2 cup Kalamata olives, pitted and chopped; 1/4 cup fresh basil, finely chopped; 1 clove garlic, minced; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 cup vegan ricotta cheese (store-bought or homemade); Zest of 1 lemon

Gluten-Free Vegan Tomato, Olive & Basil Crostini

miradugm

Remixed from Vegan Tomato, Olive & Basil Crostini by miradugm()

For your wine tasting, these Vegan Tomato, Olive & Basil Crostini are the perfect small bites—delicate, vibrant, and not too bold. Using gluten-free baguette slices keeps them accessible for those avoiding gluten, while the creamy vegan ricotta, juicy cherry tomatoes, briny Kalamata olives, and fresh basil create a harmonious medley of flavors. Finished with a sprinkle of lemon zest for brightness, each bite is balanced and elegant, designed to complement rather than overpower your wines. Easy to assemble and visually appealing, these crostini will impress your guests with their fresh, colorful presentation.

Ingredients

Instructions

Preheat your oven to 400°F (200°C).
Arrange gluten-free baguette slices on a baking sheet and brush lightly with olive oil.
Toast in the oven for 6-8 minutes, flipping halfway, until golden and crisp.
In a bowl, combine cherry tomatoes, olives, basil, garlic, salt, and pepper. Toss gently to mix.
Spread about 1 tsp of vegan ricotta on each toasted baguette slice.
Top each with a spoonful of the tomato-olive mixture.
Finish with a sprinkle of lemon zest on each crostini.
Arrange on a platter and serve immediately.