Description
These summer cracker appetizer bites are the perfect alternative to crostini, and they're super simple to make! We've included 4 varieties here, including mini avocado toast, peach + ricotta, red pepper pesto and caprese.
Ingredients
Units
Scale
Mini Avocado Toast:
- 8 Bob's Red Mill Sesame Oat Crackers
- 1/4 cup plain hummus
- 1/2 of an avocado, diced
- Everything bagel seasoning
Peach + Ricotta:
- 8 Bob's Red Mill Classic Oat Crackers
- 1/4 cup ricotta (vegan or regular)
- 1 peach, thinly sliced
- 8 small sprigs of mint
- Black pepper to taste
Red Pepper Pesto:
- 8 Bob's Red Mill Jalapeño Oat Crackers
- 1/4 cup red pepper pesto (or regular pesto)
- 8 thin slices of mini bell pepper
- Fresh dill to taste
Caprese:
- 8 Bob's Red Mill Rosemary Oat Crackers
- 1/4 cup vegan cream cheese
- 1/3 cup finely diced cherry tomatoes
- Finely chopped basil
- Olive oil, salt and pepper to taste
Instructions
Mini Avocado Toast:
- Assemble each cracker with a dollop of hummus, avocado slices and sprinkle with everything seasoning.
Peach + Ricotta:
- Assemble each cracker with a dollop of ricotta, a few slices of peach, a small sprig of mint and black pepper.
Red Pepper Pesto:
- Assemble each cracker with a dollop of pesto, a slice of pepper and a small sprig of dill.
Caprese:
- Assemble each cracker with a dollop of cheese, a few pieces of tomato, basil, and drizzle with olive oil, salt and pepper to taste.
Notes
Make ahead: You can make these up to 2-3 hours before serving, but any longer than that and the produce with oxidize and the crackers will start to soften from the moisture of the toppings.
Variations: There are SO many different ways to customize these cracker appetizers to your liking. Try playing around with different combinations of spreads, produce, herbs, seasonings, sauces and more!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 180
- Sugar: 7.1 g
- Sodium: 186.4 mg
- Fat: 11.4 g
- Carbohydrates: 17 g
- Fiber: 4.2 g
- Protein: 4.7 g
