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Vegan BLT Crostini

These vegan BLT Crostini are made with tempeh bacon, heirloom cherry tomatoes, and romain lettuce for the perfect bite-sized party snack.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 people
Calories: 77kcal
Author: Sarah McMinn

Ingredients

  • 1 mini french baguette
  • 1 package tempeh bacon or mushroom bacon
  • 1 pint cherry tomatoes, halved
  • handful of lettuce
  • vegan mayonnaise, I used Just Mayo
  • 2-3 cloves garlic, minced (optional)

Instructions

  • Preheat the oven to 350F.
  • Thinly slice the baguette into ½" slices and place on a baking sheet. Bake for 5-7 minutes until the bread has a slight crunch. Remove from oven.
  • Heat the tempeh bacon according to package directions (or follow these directions to make mushroom bacon)
  • Mix together the mayonnaise and garlic (if usings) and spread a thin layer onto each baguette slice. Top with lettuce, bacon, and tomatoes. Serve the same day.

Nutrition

Calories: 77kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 158mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1.1mg