New Year’s Plant-Based Crostini

Name: New Year’s Crostini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6-8
Ingredients: ¼ cup / 60 g thick plant-based yogurt; 3 tbsp plant-based mayonnaise; 2 tsp horseradish (grated and finely chopped); ½ tsp apple cider vinegar; 1 tsp olive oil; ¼ tsp fine sea salt; A pinch of cracked black pepper; 1 rustic baguette (sliced into 14 slices, each 1.5-2 cm/0.6-0.8 inches thick); 1 tbsp olive oil; 1 garlic clove; 1 Pack of Thick-Cut Filets; ½ tsp salt; A pinch of cracked black pepper; 1 tbsp olive oil; 2 sprigs of fresh thyme or rosemary; A small bunch of chives (finely sliced); Pickled pearl onions; Flaky sea salt

WITH FILET, HORSERADISH CREAM, AND PICKLED PEARL ONIONS

If you have hosting imposter syndrome (we all do, babe) then let these crostini be your salvation. It’s a little known fact that learning how to add appetizers to your meals is the single easiest way to gain hosting street cred (and inner peace). It’s kinda like the first time you correctly match an article of clothing that isn’t black or some shade of beige. It’s a signal to the world that you have burst from the chrysalis of amateurism into a fierce, sexy, slightly less self-conscious butterfly. In other words, you kinda know what you’re doing. But it doesn’t stop there. Appetizers have all kinds of benefits. Feeding people right when they arrive gives you more time to finish the mains, arrange the flowers, and rush to the store last minute because you forgot little Timmy is allergic to god damned carrots. So, this holiday season, do your guests, yourself, and your tired body (it’s been a year, huh?) a favor and whip up these easy yet extremely fancy crostini with tender #plantbased steak slices and horseradish cream. Everybody will be grateful. And it will give you just enough time to finish folding the napkin swans.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love This Recipe

Easy to Prepare - All this festive recipe requires is combining ingredients, some pan action, and assembly.
Visually Stunning - This simple and delicious appetizer looks absolutely marvellous and way more complicated than it actually is.
A Great Way to Start the Evening - Impress your guests with this fancy vegan appetizer paired with a glass of red wine.

Key Ingredients for New Year’s Crostini

The Thick-Cut Filet gets simply pan-fried and thinly sliced. Its savory, umami flavours pair perfectly with horseradish.
Horseradish adds sharpness and spice.
Rustic Baguette gets toasted until golden brown and rubbed with garlic.
Plant-based Yogurt and Mayonnaise are the body of the horseradish cream, bringing creaminess and richness with a slight tang.
Chives add a burst of green colour and an herbal, oniony flavour.

Pickled Pearl Onions add a nice visual touch as well as a kick of acidity that balances out the horseradish cream and meaty Filet.

Equipment You’ll Need

Cutting board
Sharp knife
Measuring spoons and cups/kitchen scale
Small bowl for mixing the horseradish cream
Large non-stick pan for toasting bread and cooking the filet
Heavy pan or chef’s press for toasting the bread (optional)
Kitchen tongs or spatula

How To Prepare New Year’s Crostini

1. Prepare the Horseradish Cream

Add all the ingredients to a small bowl and whisk until combined. Cover and store in the fridge until ready to serve.

2. Toast the Bread

Slice the baguette at a slight angle into 14 pieces, keeping the ends for a midnight snack or breadcrumbs.

Heat olive oil in a large pan over medium heat. Add bread baguette slices and cook for 3 minutes on each side, until golden brown. Optionally, place a heavy pan or chef’s press on top of the bread to increase surface contact and achieve better toasting. Once the bread is toasted on both sides, remove the pan from the heat.

Rub each slice with garlic, and return to the pan to keep warm.

3. Cook the Filets

Remove the Thick-Cut Filets from the packaging and season with salt and pepper on all sides. Heat olive oil in a pan over medium heat, then add the Filets and thyme. Cook for 8-9 minutes, until nicely browned on all sides.

Remove from the heat, and slice each filet into 7 thin slices, and keep warm.

4. Assembly

Take a toasted slice of the baguette, and spread a small amount of horseradish cream in the middle.

Place a slice of filet on top, together with another dollop of cream in the center.

Finish with a few pickled pearl onions and a sprinkling of thinly sliced chives.

Tips & Tricks

Make It Fancy. Serve the New Year’s Crostini on your fanciest serving platter, topped with a sprinkle of chives and flaky salt.
Prep Ahead Of Time. Prepare what you can ahead of time to make the serving of this vegan appetizer as smooth as possible.
Pair It Up. Serve the crostini with your favorite red wine, crudites, and briny things.

FAQ

Can I prepare this in advance?

This dish is most delicious served hot. You can prepare the horseradish cream, slice chives, and bread ahead of time, but toasted bread and Thick-Cut Filet are best prepared fresh.

Is the horseradish cream spicy?

The horseradish cream is slightly spicy, but you can adjust the spiciness level according to your preference. Start with a small amount, and add as much as you like.

Can I omit horseradish?

Of course. You can swap it with finely chopped fresh herbs like chives, parsley, or basil.

Can I prepare this recipe gluten-free?

Yes, just swap the bread for a gluten-free option.

*Note: while Marbles Meats aren’t gluten-free certified, we do not use gluten in our recipe.

What kinda of wine should I pair with vegan crostini?

Pair the vegan crostini with red wine like Cabernet Sauvignon, Shiraz, Merlot, or Pinot Noir.

New Year’s Crostini

Rated 5.0 stars by 1 users

Author:

Špela Turk

Servings

6-8

Prep Time

10 minutes

Cook Time

15 minutes

This festive crostini might seem like a very elegant and elaborate dish, but it’s actually just toasted bread, rubbed with garlic (so fancy), and topped with horseradish cream, thinly sliced filet, and pickled pearl onion. They are very easy to whip up, make it seem like you have life under control, and will definitely impress your guests.

Ingredients

Horseradish Cream

¼ cup / 60 g thick plant-based yogurt
3 tbsp plant-based mayonnaise
2 tsp horseradish (grated and finely chopped)
½ tsp apple cider vinegar
1 tsp olive oil
¼ tsp fine sea salt
A pinch of cracked black pepper

Crostini

1 rustic baguette (sliced into 14 slices, each 1.5-2 cm/0.6-0.8 inches thick)
1 tbsp olive oil
1 garlic clove

Thick-Cut Filet

1 Pack of Thick-Cut Filets
½ tsp salt
A pinch of cracked black pepper
1 tbsp olive oil
2 sprigs of fresh thyme or rosemary

To Finish

A small bunch of chives (finely sliced)
Pickled pearl onions
Flaky sea salt

Directions

Horseradish Cream

In a bowl, combine the yogurt, mayonnaise, horseradish, apple cider vinegar, olive oil, salt, and pepper, and mix.
Cover with cling film and refrigerate until you are ready to serve.

Crostini

Slice a baguette into 14 slices, each 1.5-2 cm /0.6-0.8 inches thick.
Add olive oil to a pan and heat over medium heat. Once hot, add slices of bread and toast for 3 minutes on each side. Place a heavy pan or chef’s press on top of the bread to increase contact with the pan and achieve even browning.
Once the bread is nicely toasted on both sides, rub it with a garlic clove. Leave it in the pan to keep it warm while you prepare the filet.

Thick-Cut Filet

Remove the filets from the packaging and season with salt and pepper on both sides.
Heat olive oil in a pan over medium heat. Once hot, add filets and thyme to the pan. Cook for 8-9 minutes until nicely browned on all sides.
Remove from the pan, and slice each filet into 7 slices.

Assembly

Spoon a bit of horseradish cream on each piece of bread, and top it with a slice of filet.
Add another spoonful of horseradish cream in the middle of each slice of filet.
Top with 2-3 pickled pearl onions and a sprinkle of finely sliced chives.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!