Polenta Crostini with Chickpea Pesto

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| | Makes 20 crostini

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

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.

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. 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.

3. In a bowl, mix together the tomato, onion, and basil; set aside.

4. 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.

5. To serve, spread pesto over each polenta slice, then top with tomato mixture. Serve immediately.

Photo by LA Food Photography

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