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Garlic-Potato Crostini

4 medium yellow potatoes, peeled and cubed
1 Tbsp. vegan margarine, plus more for buttering the bread
2 Tbsp. nondairy cream cheese
4 marinated artichoke hearts, minced
1-2 Tbsp. soy Parmesan cheese
1/2 cup grated vegan Monterey Jack cheese (try Follow Your Heart brand)
1 onion, grated
2 Tbsp. fresh chives, minced
1/2 tsp. salt
1/8 tsp. pepper
1 French baguette, cut into 1/4-inch slices
Garlic salt, to taste
Paprika, to taste

• Boil the potatoes until tender, about 20 minutes. Drain and return to the pot, off the heat. While still warm, add the vegan margarine, nondairy cream cheese, and artichoke hearts. Mash until smooth. Transfer to a container, cover, and refrigerate until cool.
• Add the cheeses, onion, chives, salt, and pepper to the potatoes. Mix well. Set aside.
• Spread one side of each baguette slice with a thin layer of vegan margarine. Sprinkle with the garlic salt. Spread a heaping spoonful of the potato mixture on the opposite side of the slice and place it, potato-side-up, on a baking sheet. Repeat with all slices. Sprinkle a bit of the paprika on each slice.
• Bake at 400°F until crispy, about 10 minutes.

Makes 6 servings

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