Veggie Toasts Apero (Perfect Plant-Based Appetizer)
Looking for a healthy, colorful, and crowd-pleasing plant-based appetizer? These Veggie Toasts Apero bites are the perfect finger food for your next dinner party, holiday gathering, or cozy weekend hangout. They’re vibrant, flavorful, and so easy to prepare — a little sweet, a little savory, and a whole lot of yum.
Think roasted root veggies topped with creamy yogurt, tangy tapenade, fresh herbs, and juicy pops of pomegranate. Each bite is bursting with flavor, texture, and nutrients!
Why you’ll love these veggie toasts apero
- Naturally plant-based and full of nutrients (so no guilt here).
- Visually stunning – rainbow on a plate!
- Make-ahead friendly – perfect for hosting from gluten-free to plant-based or lactose intolerant friends !
- Customizable with your favorite toppings.
- Zero fuss but feels fancy and chic !
Ingredients you’ll need
Here’s what makes these little toasts so irresistible :
- Sweet Potato, Turnip, and Beetroot – roasted to perfection, naturally sweet and earthy.
- Vegan Yogurt – adds creaminess and balances the roasted flavor (my favorite brand being coyo organic).
- Tapenade – brings depth and savory notes (make your own or use store-bought).
- Dried (or fresh) Herbs – thyme, rosemary or whatever you prefer for brightness.
- Pomegranate Seeds – sweet bursts with a wonderful color addition.
- Fig Slices (optional) – soft and naturally sweet for a gourmet touch.
Variations and swaps
This recipe is super flexible. Try these fun variations that I love the most :
- Use pesto instead of tapenade for a herby twist (have a look at my dips and dressings for inspiration).
- Swap pomegranate with dried cranberries or chopped dried apricots.
- Add crumbled vegan feta or nut cheese for extra indulgence instead of yogurt.
- Use whole grain crackers as a base.
How to Make Veggie Toasts Apero (Step-by-Step)
- Roast the Veggies – Slice your sweet potato, turnip, and beetroot (less than 1 cm but not too thin). You will use them as the base/toast. Roast with a drizzle of olive oil or coconut oil at 200°C (400°F) for 20 minutes until slightly tender and golden.
- Prep the Toppings – While the veggies roast, slice figs into triangle pieces and chop finely spring onion. If needed, open, break apart and release the pomegranate seeds (best way to do it is to separate the seeds in a sink filled with cold water). And (eventually), make your own vegan tapenade.
- Assemble – Spread a little yogurt on each roasted veggie slices, a dab of tapenade, herbs, and a sprinkle of pomegranate and spring onions and figs pieces. Arrange on a beautiful platter.
- Serve and Impress – Serve warm or at room temperature.
Top tip for maximum flavors
Roast veggies in advance and reheat if needed before assembling. They are lovely slightly warm.
And finally, for even more flavor, season your yogurt with a pinch of salt, lemon zest and garlic powder.
Nutritional benefits for these veggie toasts apero
Each ingredient does more than taste amazing :
Sweet Potato is loaded with beta-carotene (vitamin A), essential for immune and skin health while Turnip is a great source of fiber and vitamin C. Beetroot on the other side, is rich in folate, and is known to support cell regeneration and natural detox. Last but not least, the pomegranate seeds are packed wiht antioxidant and anti-inflammatory. A superfood addition.
Healthy veggie toasts apero and…
Pretty, rainbowish, (very) easy and flavorful!
– Healthy greetings from Laetitia –
Veggie toasts apero
Ingredients
TOASTS
- 2 small beetroots (round)
- 2 small turnips (round)
- 1 small sweet potato (as straight as possible)
- 1-2 tbsp extra virgin olive oil or coconut oil
TOPPING
- 1 vegan yogurt, coco or almond, (goat cheese or ricotta for a vegetarian option)
- 2 tbsp tapenade (homemade preferably)*
- 1 spring onions, finely chopped
- 1 tsp dried herbs (rosemary and thyme)
- 2-3 tsp fresh pomegranate seeds (1-2 seeds per toast)
- 2-3 fresh figs, sliced and cut into small triangle pieces, (optional as it depends of the season)
Instructions
VEGGIE TOASTS
- Preheat oven to 200℃ (or 400℉).
- Peel the sweet potato, turnip, and beetroot. Slice them into nice rounds, about 0.8 cm (just under 1 cm) thick. You should end up with approximately 30 small veggie rounds (keep in mind they should be perfect as a base for your toasts).
- Line a baking tray with parchment paper or a reusable silicone baking mat. Arrange the sliced vegetables in a single layer, making sure they don’t overlap. Brush lightly with olive oil or coconut oil on both side.
- Bake for 15-20 minutes, flipping the toasts halfway through (check after 15 minutes as they should be tender but still hold well their shape). When they are ready, let them cool down first.
TOPPING
- While the veggies are roasting in the oven, prepare the ingredients for the topping. Prep the tapenade if homemade, chop finely the spring onion (and optionally the fig into triangle pieces) and clean the pomegranate if needed.
- Once your roasted veggie slices/toasts have slightly cooled, add a dollop of vegan yogurt (goat cheese or ricotta for a non vegan version). Spoon 1 tsp of tapenade on each toast, then gently place them on a beautiful serving platter.
- Decorate with pomegranate seeds, spring onion on top and fresh or dried herbs (and fig). Finish with a crack of fresh ground pepper (and salt).
- Enjoy it straight away !
