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  • Ready In:
  • Makes 20 crostini

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

  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.

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(3 from 2 votes)
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Mimi Richmond5 months ago
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Very bland.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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