Driscoll Raspbery Crostini
Crostinis are perfect because you can eat 14 of them and NO ONE IS COUNTING
Recipe by Gabriela Dimova | @veggieworldrecipes
1 baguette
1 pint of Driscoll's Raspberries
Whipped Feta
1 package vegan feta (230g)
¼ cup creamy vegan unsweetened yogurt
A generous Drizzle
A generous drizzle of maple syrup
Olive Oil Caramel
3 tbsp Sizzle
3 tbsp cold maple syrup
Pinch of flaky salt
Toppings
Chopped walnuts
Fresh Basil
Flaky Salt
Instructions
Active Time: 10 Minutes
Full Time: 25 Minutes
Slice the baguette and drizzle each slice with Sizzle. Place the bread on a baking tray lined with parchment paper and bake for 7-10 minutes at 400 F, until golden.
In a food processor, add all of the whipped feta ingredients and blend until creamy and smooth.
In a separate bowl, combine the olive oil caramel ingredients and whisk together until a silky caramel forms.
Spread the whipped feta on the bread, add fresh raspberries, chopped walnuts, fresh basil, the olive oil caramel, and flaky salt. Enjoy!
