|Keep an open mind - This is actually a pretty remarkable appetizer.|
See recently something pretty awesome happened. I was featured in vegan chef superstar Kathy Patalsky's 2011 Veggie Girl Power series over on Healthy.Happy.Life. I'm beyond flattered to be part of this interview series that includes Colleen Patrick-Goudreau, Leanne Mai-ly Hilgar, Stephanie Morgan, Anya, Kathy Freston, and Portia de Rossi. This is an amazing group of women doing extraordinary things in the world by promoting healthy living and helping animals. My excitement combined with the fact that we are currently writing our book created this perfect storm of chattiness that made my interview a bit long but completely sincere. I hope you'll take a minute today to check it out if you haven't already.
In there I talk about all the different crostinis we've been making lately for the party section of our book and briefly walk through how to make Mexican crotinis. This lead to a few emails last night asking us what crostini recipe so far is the most random/unusual/delicious. See many of the folks who have been following The Betty Crocker Project know that sometimes Betty comes up with some dishes that might seem kinda random but that's how our little project fills it's danger and adventure quota. Going into this project we had to commit to going into each recipe with an open mind. Today's post is one of those recipes where that pays off.
I had intended to save this recipe for the book but there is a little smudge on the plate that ruined the pictures and so many of you seemed really into having crotinis at your holiday dinners and potlucks - I had to share. If you're following along in your own Big Red you probably noticed there are lot of changes but really I think these changes only make these little buddies better. I actually love these crostinis in a way that I've never really loved BLT sandwiches. I hope you'll give them a chance and add some kitschy Betty-Style novelty to your next party.
|They're actually kind of pretty on a platter.|
- 3 Tablespoons Olive Oil
- 1 Baguette (sliced into 12 slices - 1/4 inch thick)
- 3 Tablespoons Vegan Cream Cheese
- 3 Tablespoons Daiya Vegan Mozzarella Cheese (shredded)
- 2 teaspoons Capers
- 3 teaspoons Vegan Bacon Bits or crumbled Smoked Tempeh
- 1 teaspoon Garlic Powder
- 1 teaspoons Fresh Parsley (finely diced)
- 2 Small Roma Tomatoes (sliced)
- Few Dashes Freshly Ground Black Pepper per crostini
- 4-6 Leaves Red Leaf Lettuce (chopped)
Brush one side of the Slices of Baguette with Olive Oil and place on your pizza stone to bake with the Olive Oil side up. You just want the Baguette to get slightly crispy so remove your Baguette from the oven as soon as you see it even begin to slightly brown. It should take no more than a minute. Depending on how large your pizza stone is - you might have to toast your Baguette in batches.
While you are toasting your Baguette you can make your Vegan Cheese mix. All you have to do is mix Vegan Cream Cheese, Daiya, Capers, Garlic Powder and Parsley in a large bowl with an electric hand held mixer until smooth. Spread each toasted Slice of Baguette with your Vegan Cheese mix on the side that was brushed with Olive Oil. Place one slice of Tomato and sprinkle some Vegan Bacon Bits over the top and then gently press down to secure your toppings into the Vegan Cheese mix. Then put your Crostinis back in the oven to bake.
It should take about 15 minutes for your Vegan Cheese to melt and get slightly golden brown. Then remove them from the oven and let cool on a wire rack until they can be handled but are still warm. Dash Freshly Ground Black Pepper over the top of your Crostinis while they cool. Put a pinch of Red Leaf Lettuce on the top right before you serve.
PS - If you're interested in making some vegan Classic Italian Crostinis - you can check out our Italian Homemade Happy Hour post that also features recipes for Sauteed Olives and Roasted Garlic or this video we did with DeliciousTV a few months ago.