Vegetable Crostini
This recipe is delicious; you can serve it as a snack or for a light dinner with a salad. It is a tasty vegetarian snack that is nutritious and rich.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 tablespoons olive oil
  • 1/2 onions, small
  • 11 cloves garlic
  • 1 carrot, small
  • 1 sprig celery, small
  • 1 tablespoon parsley
  • 325 grams button mushrooms
  • 1/4 cups white wine
  • 1/4 cups vegetable broth, prepared in advance or water
  • 12 slices baguette, cut diagonally
  • 1 tablespoon capers
  • 2 anchovy fillets, (optional)
  • tomato, (optional)
Preparation
40 mins
0 mins
Low
  • Preheat the oven to 225º C. Finely chop all the vegetables.
  • Heat a medium skillet and add olive oil. Add onion, garlic, carrot, celery, parsley, and mushrooms and cook for 5 minutes, stirring frequently.
  • Add the wine and cook for 3 more minutes, scraping the bottom of the skillet well. Add the vegetable broth or water, reduce the heat, and simmer for 10 minutes, seasoning with salt. Turn off and set aside.
  • Toast the slices of bread in the oven on both sides.
  • In the food processor, finely chop the vegetables, not purée. Add chopped capers and chopped anchovies if desired and stir with a spatula. Place this mixture on the toast and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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