Put a tropical spin on crostini by topping it with vegan cream cheese and fresh fruit. Perfect as a spring or summer vegan appetizer, especially when served on the patio along with your favorite vegan drinks.

Pineapple Kiwi Crostini

Makes 24

Ingredients:

• 6 ounces spreadable vegan cheese
• 1 tablespoon fresh parsley
• 1 cup pineapple chunks
• 2 kiwi, peeled, quartered
• Pinch of red pepper flakes
• 1 sourdough or French bread baguette, cut into 24 slices, lightly toasted

Directions:

1. In a small bowl, whisk together vegan cheese and parsley.
2. In a food processor, combine pineapple, kiwi, and red pepper flakes. Pulse to combine, keeping mixture chunky.
3. Spread vegan cheese on toasted bread slices and top with fruit mixture. Serve immediately.

More vegan appetizers for vegan entertaining!