Dig into these Spring Vegetable Crostini with a macadamia nut ricotta and some of the season’s prettiest produce; a vegan appetizer that is easily adaptable.
I can’t even with how utterly gorgeous these Spring Vegetable Crostini are!! I’ve been dying to share this recipe with you ever since I shot it a couple of weeks ago.
I suppose you could also call it a tartine, being that I used such a large loaf of bread. Typically you might use a thinner baguette for crostini, but I’m here to tell you that either way, it works.
What better vehicle than a crunchy, toasted slice of bread is there to highlight some of spring’s most stunning produce?
I’m talking sugar snap peas, baby chioggia beets and the tiniest white radishes. I picked up this stunning bounty at the farmer’s market, along with a bunch of fresh mint leaves. I love to accent my dishes with fresh herbs, and this Spring Vegetable Crostini is no exception.
For a touch of rich, creaminess to offset the crisp, fresh vegetables, a shmear of macadamia nut ricotta is just the thing. It’s also just the thing to sneak spoonfuls of straight from the container. Just saying…
The beauty of this recipe is that it’s sublimely adaptable. Feel free to use any kind of bread, any variety of spring vegetables you can get your hands on, any type of fresh herb and even any kind of cheese, be it vegan or not!
Try this Spring Vegetable Crostini with:
- almond ricotta, goat cheese, burrata or whipped cream cheese instead of macadamia ricotta
- shaved asparagus, watermelon radish, fava beans or avocado instead of the vegetables pictured here
- tarragon, parsley, chives or micro arugula instead of mint
See? The possibilities are quite endless. That’s one of the things I love about a crostini/tartine situation.
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Spring Vegetable Crostini with Macadamia Nut Ricotta
These Spring Vegetable Crostini feature a macadamia nut ricotta and some of the season's prettiest produce. This vegan appetizer is easily adaptable, depending on what ingredients you have on hand.
FOR THE MACADAMIA RICOTTA:
- 1 cup raw macadamia nuts soaked overnight & drained
- 1 tablespoon nutritional yeast
- 1/2 cup fresh water
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
FOR THE CROSTINI:
- 1 loaf country bread sliced
- 1/4 cup olive oil
- 1 cup macadamia ricotta
- 1 bunch baby Chioggia beets peeled and thinly sliced
- 1 bunch baby radishes thinly sliced
- Sugar snap peas blanched
- Fresh mint leaves
- Flaky sea salt
ombine all of the ingredients in a high speed blender or food processor and process until a smooth ball forms. Taste and add more salt if necessary. Place in an airtight container and chill until ready to use. This can be made a day or two in advance, if needed.
Heat oven to 375 degrees. Place bread slices on a baking sheet and brush both sides lightly with olive oil. Bake until bread is toasted and slightly crunchy, about 7-8 minutes., flipping once halfway through Remove from oven and let cool.
Spread a thick layer of macadamia ricotta on each slice of bread. Top with beets, radishes, snap peas and mint. Finish with flaky sea salt.