Bruschetta with Pesto and Mushroom Paste


The perfect appetizer does exist and it’s vegan! Try this amazing combination for your bruschetta, with a delicious pesto sauce, creamy mushroom paste and crunchy chickpeas. Your guests will love it!

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


Course: appetizer

Cusine: Vegan

Servings: 4-6



For the mushroom paste:

🌱250 g. brown mushrooms

🌱50 g cashew cream

🌱1 Tbsp vegan yogurt

🌱Salt & pepper to taste

🌱1 tsp garlic powder

For the pesto:

🌱3 scallion sticks

🌱1 clove of garlic

🌱1 bunch of fresh parsley

🌱25 g raw cashew

🌱2 Tbsp olive oil

🌱Salt to taste

🌱1 Tbsp water

For the crispy chickpeas:

🌱200 g canned chickpeas

🌱salt & pepper to taste

🌱1 tsp sweet paprika

🌱2 tsp thyme

How to prepare your platter:

  1. Start with the mushrooms: in a pan, add some olive oil, add the mushrooms, and season them with salt and pepper to taste. Let them cook for about 15 minutes, then add them in a food processor, add the cashew cream, vegan yogurt, and garlic powder, then mix well until you get a smooth paste.
  2. Next, the pesto: in a blender, add the cashew, scallions, parsley, garlic, olive oil, salt and water and blend well.
  3. Last but not least, the chickpeas: in a pan, add some olive oil, add the chickpeas and season them with salt, pepper, sweet paprika, and thyme. Cook them until crispy.
  4. To assemble, take a nice platter and place a base layer of mushroom paste in the middle, sprinkle the crispy chickpeas on top and add a little bit of olive oil over them all. Next, cut some bread slices and add the pesto on top and voila! Your perfect appetizer is ready!


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