Vegan Sundried Tomato Pesto Crostini with white beans, artichokes & olives

A delicious and iconic Italian recipe with the finest ingredients and plenty of Filippo Berio Olive Oil, of course.

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

Serves: Makes 20 crostini Preparation time: 30 minutes




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


  • Filippo Berio Sundried Tomato Pesto
  • Small jar of green olives (roughly chopped)
  • Small jar of artichokes in oil (chopped into small pieces)
  • 100g white beans (cannellini for example)
  • 1 tbsp chopped parsley
  • 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. Mix the olives, white beans and artichokes in a bowl, add some Filippo Berio Extra Virgin Olive Oil.
  5. Spread the pesto on the crostini bases and add a spoonful of the olive mixture.

Cook with:

Vegan Sundried Tomato Pesto

This vegan sundried pesto contains over 40% of sun-dried tomato and is bursting with a rich, sweet flavour. This plant based substitute is made dairy free and gluten free without compromising on flavour!

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