Vegan crostini with smoky white bean spread and nectarine

Vegan crostini with smoky white bean and nectarine makes a brilliant summer appetiser or an impressive, yet fuss-free, lunch.

SMOKY WHITE BEAN SPREAD:
1½ cup / 250 g large white beans (3 cups cooked), soaked overnight
1 tsp baking soda, optional
3 tbsp lemon juice
¾ tsp salt
1 small garlic clove, finely grated
1/3 cup natural walnut butter** (or tahini)
¾ tsp liquid smoke (I used hickory BBQ flavour)
about ½ – ¾ cup / 120 – 180 ml of fridge cold aquafaba or water

BALSAMIC GLAZE:
¼ cup / 4 tbsp balsamic reduction
1/8 cup / 2 tbsp maple syrup

OTHER INGREDIENTS:
1-2 ripe nectarines, sliced thinly
8-16 pieces of toasted sourdough (or other) bread
a handful of crushed pistachios, to decorate
fresh mint leaves, to decorate

View the full recipe at Lazy Cat Kitchen →