Vegan Avocado Cucumber Bites
This vegan spinach and artichoke crostini is the ultimate appetizer: warm, creamy, plant-based, and sassy enough to upstage any cheese board.
Ingredients
- 1 French baguette sliced (20 pieces)
- 1 tbsp olive oil
- 1 cup canned artichoke hearts chopped
- 1 cup fresh spinach chopped
- 1/2 cup vegan cream cheese
- 1/4 cup vegan mayo
- 1 garlic clove minced
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Preheat your oven to 375°F. You’ve got this.
- Brush baguette slices with olive oil, place them on a tray, and bake until golden—about 8 minutes.
- In a skillet, sauté garlic in a splash of oil until fragrant and dramatic.
- Add spinach. Stir until it wilts like your patience at family dinners.
- Toss in artichokes, cream cheese, mayo, yeast, salt, and pepper. Stir until creamy and fabulous.
- Scoop generous spoonfuls onto the toasted bread.
- Sprinkle with red pepper flakes if you enjoy a little spice and sass.
- Serve immediately and accept applause.
Notes
🔬 Nutritional Values (Per 2 Crostini)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 25%
- Vitamin C: 12%
- Folate: 15%
- Calcium: 8%
- Iron: 10%
💁♀️ Additional Tips
- Use garlic-infused oil to flirt with your taste buds.
- Broil the crostini for 1 extra minute for next-level crisp.
- Add chopped sundried tomatoes if you’re feeling extra.
- Want a herby vibe? Sprinkle fresh basil or thyme.
- These pair stunningly with a glass of rosé and gossip.