I love a dish that has multiple layers of flavors, ranging from sweet to savory, to smoky. These complex flavors are amazing in my Vegan Blueberry Crostini, made with homemade blueberry jam, herb toasts, and homemade vegan cream cheese made from cashews! Your holiday party appetizer table will be complete with these crisp delights!
One of my favorite finger foods is crostini. They are crisp little toasts topped with anything ranging from bruschetta tomatoes, jam, cheeses, and more. Lots of fancy parties serve these babies on a platter with an array of toppings.
While herby baked toasts are great on their own, I like to make these sweet and savory Vegan Blueberry Crostini! They feature many elements that blend together beautifully when you take a bite. Plus, they look stunning on any table!
Use delicious and crusty bread for these toasts. I like to use some bakery-fresh baguettes for the toasts because they are small and dainty, perfect for finger foods at a party.
This appetizer is basically a cheese tray all-in-one. You have the vegan cream cheese for tartness and creaminess, the blueberry compote for sweetness and freshness, and the toast for crunch. An elegant food for an elegant time of year!
The toast itself is pretty important in these Vegan Blueberry Crostinis. You want something small enough to hold, tiny enough to eat in two bites, but sturdy enough to hold toppings.
A crusty baguette is a perfect bread for these toasts. They are naturally thin, so the slices end up being perfectly sized. They are light and airy, so the toast is not too dense upon biting. Because of the large air pockets in the bread, they make for a lovely mouthfeel.
To make the perfect toasts for crostini, it all begins in the oven. I bake them at a pretty high temperature, 425F, to make sure they are crisp on the outside. Upon baking, I mix some herbs, garlic, and oil to season the toasts for even more flavor.
Once crisp, I remove the toasts and allow them to cool. Once they are at room temperature, they are ready for toppings!
Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper.
In a small bowl, mix together the melted butter, olive oil, minced garlic, dried parsley, garlic powder, and red pepper flakes until combined.
Place slices of baguette flat onto your baking sheet and brush with mixture and bake them in the oven for 10-15 minutes, until golden brown and crisp around the edges.
Meanwhile, make the vegan cream cheese sauce.
Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy.
NOTE: If needed, add a bit more lemon juice or water (1 tablespoon at a time), until desired consistency is met. Set aside.
In a medium saucepan over medium-high heat, add the blueberries, lemon juice, cane sugar, vanilla, and water together, stirring until everything comes to a boil and the blueberry juices are released.
Reduce heat to medium-low and continue cooking until the liquid is reduced considerably, stirring occasionally for about 10 minutes. To thicken, mix together the arrowroot and WARM WATER until combined and “milky” consistency. Add to the blueberry mixture and stir until it begins to thicken. Once done, remove from heat.
Once bread slices are toasted, remove them from the oven, letting them cool for 1-2 minutes or until they are safe to handle.
Generously spread the vegan cream cheese sauce onto each slice of bread followed by 1-2 tablespoons of the blueberry compote/topping. Repeat until all crostinis are made. Garnish with thyme leaves, if desired.
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