Vegan Basil Pesto Crostini with aubergines, caper & parsley

Dive into the fresh and uncompromised flavour of Filippo Berio's Vegan Classic Basil Pesto, paired perfectly with grilled aubergines, salty capers and parsley. With crostini, it’s a Vegan recipe that will delight every taste bud.

Categories: Breads, Pesto, Pizza & Panini, Starters, Vegan

Serves: Makes 20 crostini Preparation time: 30 minutes Cooking time: 20 minutes




  • 1 baguette (1-2 days old)
  • 25ml Filippo Berio Extra Virgin Olive Oil


  • 1 aubergine
  • 1 clove garlic (finely chopped)
  • 2 tbsp capers
  • ½ cup parsley
  • Filippo Berio Vegan Classic Pesto
  • Filippo Berio Extra Virgin Olive Oil


  1. Thinly slice the baguette. Heat the oven to 200°C.
  2. Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
  3. Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
  4. Chop the aubergine into small cubes about 1cm wide.
  5. In a frying pan add a large glug of Filippo Berio Extra Virgin, when hot add the aubergine and garlic and quickly cover with the oil. Fry until soft and golden. Set aside in a bowl.
  6. Chop the parsley and add it to the capers to the aubergine and mix well.
  7. Spread the pesto onto the crostini and top with the aubergine mix. Serve immediately.

Cook with:

Vegan Basil Pesto

Based on our classic pesto recipe, made with Ligurian basil, this vegan substitute is made dairy free and gluten free without compromising on flavour!

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