Crostini with cavolo nero and bell pepper hummus
Easy vegan appetizers. Delicious crostini with toppings that will create a pleasant explosion of many different flavors in your mouth. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
15crostini 15min
Cook Time
25min
Servings Prep Time
15crostini 15min
Cook Time
25min
Ingredients
  • 1 small red bell pepper(~200 g)
  • 2tablespoons of extra virgin olive oil
  • 125g of cooked or canned chickpeas
  • juice from half lime
  • 2cloves of garlic(~ 3 – 4 g each)
  • 15 walnut halves
  • 60g of cavolo nero
  • 40g of pomegranate seeds
  • 15slices of French baguette type of bread
  • pinch of salt
Instructions
  1. heat the oven to 200°C/390°F;
  2. clean bell pepper from seeds and cut it in big pieces. Line a baking tray with parchment paper, place the pieces on it with the skin facing down and drizzle some oil over them. Put the baking tray in the oven and roast the bell pepper pieces for 20 minutes or until small black spots start to appear;
  3. while the bell pepper is getting ready, cut the cavolo nero in small strips, put it in a frying pan, add a bit of water (do not cover the cavolo nero completely), put the lid on and cook the cavolo nero for 7 – 10 minutes by mixing occasionally and adding some extra water in case it evaporates;
  4. when the bell pepper is ready, take it out from the oven and let it cool down a bit. Meanwhile place the bread slices in the oven for a few minutes to make them crunchy and golden – keep an eye on the bread, it can burn very quickly;
  5. when the bread slices are golden, take them out from the oven and set aside to cool down. Meanwhile prepare the hummus by putting in the food processor chickpeas, cooked bell pepper pieces, crushed garlic, lime juice and salt. Blend everything together until you get a thick homogeneous mixture. If the mixture seems too dry, add one by one some tablespoons of water until you get the desired consistency. Adapt the flavor to your taste by adding extra salt, if necessary;
  6. compose the crostini by taking a slice of bread, covering it with bell pepper hummus and putting over it a small amount of cooked cavolo nero. Then top it off with a walnut half and some pomegranate seeds. Repeat with all the remaining bread slices.