MANGO CROSTINI

You have to trust me on this one: mango and vegan camembert are such a good combo. The two flavours blend together perfectly and it will be an explosion in your mouth. It's hard to describe, you have to give them a go.

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Servings: 15 servings | Calories: 57 kcal | Author: Andrea Aronica

Ingredients

• 1/2 baguette

• 30g pomegranate

• 1/2 medium mango

• 300g turnip greens

• 20ml olive oil

• 10g pine nut

• Black pepper, pink pepper, salt, garlic powder & paprika

• 100g Happy White, vegan camembert (Happy Cashew)

Method

1. Warm up a non-stick pan on medium heat, add turnip greens and cover the pan with a lid*;

2. Let them cook for around 10-15 mins, stirring occasionally. Add a pinch of salt, black pepper and garlic powder. Cook them for 2-3 mins more;

3. Slice baguette diagonally into 1 cm thick slices. You have to get around 15 crostini;

4. In a small bowl combine olive oil, a pinch of garlic powder and paprika;

5. Warm up a cast-iron pan on medium heat, add olive oil and place bread slices;

6. Toast them for 4-5 mins on each side or until lightly browned;

7. Cut 15 pieces of vegan camembert (Happy Cashew) and spread it on top of your crostini;

8. Slice your mango into 15 slices and place them on top of the cheese;

9. Add a few turnip greens, pine nuts and pomegranate;

10. Sprinkle some black & pink pepper.

Notes

* If you’re going to use a regular pan or you feel like turnip greens might stick to the pan, then add a bit of water.

Nutrition

Serving: 1 serving | Calories: 57 kcal | Carbohydrates: 5,5g | Protein: 2g | Fat: 4g

Archive

• MAINS 21
• DESSERTS 15
• SMALL PLATES 14
• BREAKFAST 9
• PASTA 8
• BREAD 6
• BURGER 4
• PIZZA 1

@aronicaandrea