Try these pleasing bites! It’s delish ! Whether you host or attend a dinner, these veggie toasts apero are perfect appetizers to nibble on. They are pretty with a lot of colors and a perfect mix of roasted veggies, creamy yoghurt, salty tapenade and sweet pomegranate.
If I love my kitchen, I also love effortless recipes that transforms humble food into something special !
This veggie toasts apero recipe is so easy. You’ll have to roast some sweet potato, turnip and beetroot slices, add a dollop of vegan yoghurt, some yummy tapenade (I often have a batch in the fridge), herbs, pomegranate & fig ! And voila !
Lovely variation
You could even use some pesto (check out my ‘Dips and Dressings‘ section for a variety of pesto) instead of tapenade and some dried cranberries instead of pomegranate or any other ingredients you fancy the most.
It’s healthy & packed with vitamins and it blooms with flavors. Yum ! Everybody loves this recipe !
Top Tip
Sweet potato is an excellent source of vitamin A, required by the body(i.a.) to aid in the growth and repair of bones and to regulate cellular reproduction.
Turnip is high in fiber and will help to keep blood sugar levels stable.
Beetroot is high in folic acid, that helps for cellular growth and regeneration !
Healthy veggie toasts apero and…
Pretty, rainbowish, (very) easy & flavorful!
If you make it
If you make the veggie toasts apero, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
VEGGIE TOASTS – APERO
INGREDIENTS
TOASTS
- 2 small beetroots (round)
- 2 small turnips (round)
- 1 small sweet potato (straight)
- 1-2 tbsp olive oil or coconut oil
TOPPING
- 1 almond yoghurt (goat cheese or ricotta for a vegetarian option)
- 2 tbsp tapenade (homemade preferably)*
- 1 spring onions, finely chopped
- Few sprigs of rosemary or dried herbs
- Few fresh pomegranate seeds
- 2-3 fresh figs, sliced
INSTRUCTIONS
TOAST
- Preheat oven to 200C.
- Peel and slice the vegetables. You should have approximately 30 small toasts.
- Line a baking tray with parchment paper or with a reusable silicone baking mat. Arrange sliced vegetables on the tray and brush with coconut oil.
- Bake for 20 minutes, flipping the toasts halfway through.
TOPPING
- When the toasts are ready, let it cool few minutes and prepare the ingredients for the topping.
- Top with almond yoghurt (goat cheese or ricotta if you prefer) and add 1 tsp of tapenade.
- Sprinkle with pomegranate, spring onions and decorate with rosemary or dried herbs and fig. Add fresh ground pepper to taste.
- Enjoy it straight away or you can refrigerate it and eat it cold too.
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