Vegan Ricotta on Crostini

Crostini are my go to appetizer. They are so easy to make, a little bit classy while still being casual, and they kind of remind me of pizza, so of course they are my favorite. Especially if you have a great bread shop near by, you can grab a lovely long baguette and slice it up, give it a quick toast and top it with just about anything. I like to choose a multi grain baguette because I sincerely love the nutty flavor of the grains when they are toasted.

You’ll need:

• Pink Pepper Corn
• Pink Himalayan Salt
• Basil
• Multi Grain Baguette
• Ricotta (Vegan recipe below)
• Raspberries
• Olive Oil (Extra Virgin Tastes Better)

Ok, simple stuff here. Just slice your baguette to the thickness you think you’ll enjoy. Lay it on a baking sheet and let them toast in the over for a few minutes keeping a sharp eye on them. Every oven is a little different, so just get those hawk eyes ready and pull them out before they start to turn golden, you just want a little crunch, we’re not making croutons here. Take them out and let them cool. These can be made a few days in advance if you need to make many for a party, that can save you some time.

Next is the ricotta. If you’re lucky and you search around you might find a cheese maker in your area. I’m so lucky to know a couple cheese makers in my region that go right to the farm to pick up their milk daily and say hello to the cows, making sure they are very happy and healthy. You can taste the difference not just in freshness, but in nutrients and creaminess in the ricotta because the cow was so healthy. But for you vegans out there, or just the curious types trying to eat more plant based foods, here is the recipe for some truly lovely vegan ricotta:

For the Vegan Ricotta

Ingredients

• 1 pound extra-firm tofu
• 1 tablespoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon lemon juice
• extra-virgin olive oil, as needed

Directions

Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream the olive oil into the tofu mixture while blending until you get the desired consistency. It should start to look slightly textured like ricotta.

For the Crostini

Now, grab a crostini, spread on a little fresh ricotta, toss on the raspberries cut in half, and a few basil leaves. Then top it with a drizzle of olive oil and salt and pepper. I’m using pink for both the pepper and the salt because it’s fun, but feel free to use what you’ve got. You can easily switch the raspberries for any other fruit and most any veg and still have it taste amazing. I love sun dried tomato on here. Fruits and honey go really well together. Crostini also taste great with, mushroom pate or fresh pesto on top. That’s another recipe I need to post up here in time – there’s just too much good stuff to write about!

A little local honey would be great drizzled on top too. Give it a try and let us know what you think. What’s your favorite crostini topping? We’d love to know. 🙂