VEGGIE TOASTS - APERO
How to create a French apero at home, very fancy and super easy? Vegan style obviously.
Servings 30 toasts
INGREDIENTS
TOASTS
- 2 small beetroots (round)
- 2 small turnips (round)
- 1 small sweet potato (straight)
- 1-2 tbsp olive oil or coconut oil
TOPPING
- 1 almond yoghurt (goat cheese or ricotta for a vegetarian option)
- 2 tbsp tapenade (homemade preferably)*
- 1 spring onions, finely chopped
- Few sprigs of rosemary or dried herbs
- Few fresh pomegranate seeds
- 2-3 fresh figs, sliced
INSTRUCTIONS
TOAST
- Preheat oven to 200C.
- Peel and slice the vegetables. You should have approximately 30 small toasts.
- Line a baking tray with parchment paper or with a reusable silicone baking mat. Arrange sliced vegetables on the tray and brush with coconut oil.
- Bake for 20 minutes, flipping the toasts halfway through.
TOPPING
- When the toasts are ready, let it cool few minutes and prepare the ingredients for the topping.
- Top with almond yoghurt (goat cheese or ricotta if you prefer) and add 1 tsp of tapenade.
- Sprinkle with pomegranate, spring onions and decorate with rosemary or dried herbs and fig. Add fresh ground pepper to taste.
- Enjoy it straight away or you can refrigerate it and eat it cold too.