For the month of June, I am eating a strictly vegan diet. I’m doing it as a sort of trial run, to see how challenging it is and how I feel along the way. So far, it seems as though the emphasis has been on things I have to avoid – my sister’s graduation cake and the ice cream truck to name a few. But I’ve realized that with just a few alterations, many of the meals I love can be made vegan friendly. For Sunday dinner I wanted to make something that would be satisfying and indulgent; something that wouldn’t make me feel like I was missing out. These crostini brighten an otherwise unexciting time of the week, with Monday morning looming. A flavourful and recognizable appetizer, they’ll appeal to vegans and meat eaters alike; an environmentally, ethically and health conscious start to your meal.
Serves 4 as an appetizer
1 ripe mango
2 tbsp chopped red onion
1 green onion
2 tbsp chopped parsley
1 tbsp lemon juice
1/4 tsp salt
1 mini baguette or 1/2 a full baguette
1 ripe avocado
Juice of 1 lime
- Preheat your oven to 350 degrees
- Peel and cut the mango into small pieces. Place in a medium sized bowl.
2. Wash and finely chop the red onion, green onion and parsley, then add to the bowl as well. 3. Stir in the lemon juice, salt, pepper and honey and mix well to combine. 4. Meanwhile, slice the baguette and place onto a parchment paper-lined baking tray. Drizzle with oil and bake for 5-10 minutes or until the bread is golden and crunchy. Keep your eye on these! 5. In a small bowl, mash the avocado with the juice of 1 lime and a pinch of salt.
6. Assemble your crostini by generously spreading each toast with avocado and topping with the salsa. Enjoy!!