- Prep-time: / Ready In:
- Makes 20 crostini
- Serving size: 2 crostini
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This polenta crostini recipe is one of my go-tos for quick and filling appetizer or snack. It is very easy to make, and a great reason to keep premade, tube-style polenta on hand, which I always do.
Ingredients
POLENTA CROSTINI
- 2 (18-ounce) packages pre-cooked, tube-style polenta
- 1 small tomato, cut into ¼-inch dice (1 cup)
- 1 small wedge of onion, cut into ¼-inch dice (¼ cup)
- 1 tablespoon chopped fresh basil
CHICKPEA PESTO
- 1 (15-ounce) can chickpeas (3/4 cup)
- 1 cup packed fresh basil
- 1 small clove garlic
- 1 teaspoon white wine vinegar
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- To make Polenta Crostini, slice the polenta on the bias into ½-inch thick slices. Arrange the polenta slices on the prepared baking sheet. Bake for 15 to 20 minutes, until light brown around the edges.
- In a bowl, mix together the tomato, onion, and basil; set aside.
- To make Chickpea Pesto, combine the chickpeas, basil, garlic, vinegar, and salt and pepper to taste into the bowl of a food processor and pulse into a smooth, spreadable texture.
- To serve, spread pesto over each polenta slice, then top with tomato mixture. Serve immediately.
Nutritional Information:
Per serving (2 crostini): 128 calories, 22 g carbohydrates, 4.5 g protein, 5.3 g total fat, 2.7 g saturated fat, 0 g cholesterol, 317 mg sodium, 2.9 g fiber, 1.7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (4)
(5 from 5 votes)I made this delicious appetizer but I really needed to 'half' the recipe. Too much deliciousness for two. I'm looking forward to making more delicious recipes from Forks and Knifes. Thank you!
I am terrible at reading recipes, but it was so easy. The gluten free vegans I hosted loved it as well as those who aren’t. Super easy!
I absolutely loved this, simple and flavourful
Very bland.