Polenta Crostini with Chickpea Pesto

Polenta Crostini with Chickpea Pesto (Vegan Gluten-Free Recipe Analysis)

This polenta crostini vegan pestois one of my go-tos for quick and filling appetizer or snack. It is very easy to make, and a great reason to keep premade, tube-style polenta on hand, which I always do. First, preheat the oven to 425°F. Line a baking sheet with parchment paper...

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Vegan Gluten-Free way of eating preset. View more Vegan Gluten-Free recipes.

1720g

Ingredients

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2 (18-ounce) packages pre-cooked, tube-style polenta

36 ounce (1021g) Polenta Valsugana, Pre-cooked Corn Flour

1021g

Ingredients

PRE-COOKED CORN FLOUR.

May not be a complete representation of the selected category.

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1 small wedge of onion, cut into ¼-inch dice (¼ cup)

1 small (70g) Onions, Raw

70g
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1/4 tsp Freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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1 tablespoon chopped fresh basil

1 tbsp (2.6g) Basil, Fresh

2.6g
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1 small tomato, cut into ¼-inch dice (1 cup)

1 cup (149g) Tomatoes, Red, Ripe, Raw, Year Round Average

149g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1 teaspoon white wine vinegar

1 tsp (5ml) White Wine Vinegar

5g

Ingredients

WHITE WINE VINEGAR (DILUTED WITH WATER TO 5% ACIDITY), POTASSIUM METABISULFITE (A PRESERVATIVE)

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1 small clove garlic

1 clove (3g) Garlic, Raw

3g
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1 cup packed fresh basil

1 cup (42g) Basil, Fresh

42g
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1 (15-ounce) can chickpeas (3/4 cup)

15 ounce (425g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Raw

425g