Tag Archive for avocado toast

Chickpea Crostini #vegan

I’m on a bit of a toast kick lately. I’m not exactly sure why… there isn’t really a specific toast incident that turned me on to toast.

Vegan Chickpea Crostini

I mean, I’ve always been a fan. I often start my day with toast slathered in peanut butter. But the kind of toast I’m talking about today is not nearly so pedestrian. It goes beyond the every day.

It all started with avocado toast. Beautiful, toasted slices of artisan bread, artfully draped with fresh, ripened avocados. It’s heaven. It really is. Avotoast can be done a myriad of different ways, but the simple avocado/toast/olive oil/salt & pepper combo (I’m a purist) still remains my fave.

For about 5 minutes last year, sweet potato toast was a thing, with slices of sweet potato replacing the more carb-heavy bread. Meh. I was never the greatest fan.

Most recently Unicorn or Rainbow toast has taken the Instagram world by storm. Basically, you tint spreadable cream cheeses with food colouring, and then swirl it all on toast. It’s very pretty and quite instagrammable, but I don’t think I’d eat it.

I recently saw a post about Galaxy Toast–that stuff is pretty trippy to be sure.

But you don’t need to be creating rainbows or galaxies to make things on toast.


Enter the humble chickpea. Warm it, flavor it, and mash it onto some nice crusty bread, and you have a winner. You could serve this alongside a salad for a nice, light lunch, or with soup for a heartier one. Or, you can just eat it any time for a snack.

chickpea crostini

Chickpea Crostini


  • 1 cup cooked chickpeas
  • 1/4 cup olive oil, divided
  • 1 tsp cumin seeds
  • 1 head garlic, cloves peeled and smashed but left whole
  • 1 tbsp lemon juice
  • 1 sprig fresh rosemary
  • salt and pepper to taste
  • sprinkle hot pepper flakes (optional)
  • fresh, crusty baugette or french bread


  1. Slice the baugette into 1″ slices, and place on a baking sheet. Drizzle with a little olive oil, and place in a 300 degree oven for about 10 minutes, or until lightly toasted.
  2. Meanwhile, in a frying pan on the stove over medium heat, drizzle about 2 tbsp of olive oil. Allow to heat, then add the cloves of garlic. Stir well and allow to begin to cook, about 5 minutes.
  3. Add the chickpeas and stir well. Add the cumin, pepper flakes if using, salt and pepper and stir again. Chop about 1 tbsp of the rosemary and add it as well. Allow to cook for another 5-10 minutes, until everything is softening and melding together, adding additional olive oil if needed to keep from sticking to the pan.
  4. Using a potato masher, mash everything up together coarsely. You don’t want hummus, you want there to be lots of nice chunks.
  5. Spread large globs of the warm chickpea mixture on the toasts. Place on plates and drizzle with additional olive oil and garnish with sprigs of rosemary to serve.

Goat Cheese Toasts

Toasts! Toasts! Toasts!

Toast is very hot right now. I’m not sure why. Maybe it’s hearkening back to comfort food… but comfort food with a grownup twist.

Goat Cheese Toasts

Now, when I say “toast,” I should be very clear–I’m not talking about the sad pieces of bread that you slather with jam or peanut butter in the mornings, and then eat in the car on your way to work.

Nope. I’m talking about something much fancier. Much more elevated.

There’s avocado toast, which has taken Instagram by storm. It has quickly become the most photographed, and the sexiest snack on the interwebs.

But it doesn’t have to stop there. Crostini and Bruschetta are neither new, nor are they boring. Pesto on toast? Oh yeah, sign me up.

I was inspired on the weekend to create some fancy toast after watching my friend Desiree’s show, The Urban Vegetarian, on Gusto TV. She did a thing with ricotta toast, and I didn’t have any ricotta, but I did have chevre, and that got me to thinking….

This is less of a recipe and more of a guideline. The key to good toasts is good, fresh ingredients, and a nice mix of colours and textures.

chevre toast

Goat Cheese Toasts


  • a nice baguette
  • chevre
  • cherry tomatoes or oil-packed sun-dried tomatoes
  • roasted garlic
  • good quality olive oil
  • balsamic reduction
  • fresh herbs like italian parsley, thyme, or basil


  1. Toss the cherry tomatoes in a little olive oil, and sprinkle with salt and pepper. Roast in a small pan in a hot oven (400 degrees) for about 10-15 minutes, until blistered and soft. Allow to cool slightly. Alternatively, you can use sundried tomatoes packed in oil instead of roasting the tomatoes.
  2. Slice the bread on the diagonal and drizzle with a little olive oil. Place on a baking sheet and toast in a 350 degree oven for about 10 minutes. You want them to be lightly toasted, but not too crispy.
  3. Remove from the oven and place 2 cloves or roasted garlic on each toast. Mush the garlic in and spread it around. Next, top with a wodge of chevre, and spread it out all over the toast. Top with 2-3 roasted cherry tomatoes.
  4. Drizzle the toasts with balsamic reduction, a little olive oil, and sprinkle with salt and pepper. Top with chopped fresh herbs and serve.