Description
A simple vegan crostini appetizer made with a creamy mashed butter bean and savory mushroom mixture topped on a crunchy baguette slice- Yum!
Ingredients
Scale
- 1 15oz Can Butter Beans (Drained and Rinsed)
- 1 Pint Baby Bella Mushrooms (Sliced)
- 3 Cloves Garlic (2 Minced)
- Vegan Parmesan (Garnish, Optional)
- Micro Greens (Garnish, Optional)
- 1 Baguette (Sliced)
Instructions
- Preheat the oven to 350 degrees
- Cut the baguette into ¼ inch to ½ inch slices on an angle.
- Arrange the slices on a parchment lined baking sheet. Bake for 5 minutes on each side, or until bread is golden brown. Thicker slices will take longer.
- Drain and rinse the beans. In a frying pan with a little oil sauté the garlic and the beans for 3-4 minutes. Transfer them to a bowl and partially mash them using a fork. If the bean mash seems dry, you can use a splash of nut milk for added creaminess.
- In a frying pan with a small amount of oil, sauté the sliced mushrooms until the mushrooms are slightly browned. Approximately 5 minutes.
- Using the last whole piece of garlic, rub each piece of toasted bread. This will add a lot of flavor, but can be omitted if you aren’t a huge garlic lover.
- Spread the mashed beans on each piece and top with the mushroom mixture.
- Garnish with parmesan and micro greens (Optional) and serve immediately. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Keywords: Mashed Butter Bean & Mushroom Crostini
