Spring Vegetable Crostini with Macadamia Nut Ricotta

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.

Spring Vegetable Crostini

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.

Spring Vegetable Crostini

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.

Country bread for Spring Vegetable Crostini

What better vehicle than a crunchy, toasted slice of bread is there to highlight some of spring’s most stunning produce?

Country bread for Spring Vegetable Crostini

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.

Sugar Snap PeasSugar Snap Peas

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!

Macadamia ricotta for Spring Vegetable Crostini

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

Spring Vegetable Crostini

See? The possibilities are quite endless. That’s one of the things I love about a crostini/tartine situation.

Spring Vegetable Crostini

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest. If you make this Spring Vegetable Crostini with Macadamia Nut Ricotta, please share it using the hashtag #LePetitEats!

Spring Vegetable Crostini
5 from 5 votes

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.

Course Appetizer
Cuisine Vegan
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 8
Author Denisse



  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.

Spring Vegetable Crostini

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  1. Veena Azmanov

    What a fantastic idea! This really impresses !!! Looks incredible! I think this will be one of my favorites! I definitely want to try this and I’m sure it’s very tasty! Thank you for sharing this great recipe!

  2. Leslie

    These are so perfect for a spring buffet. I’d love to have these on my Mother’s Day table. I do wish I could find those beautiful beets!

    1. Denisse Post author

      Yes! Such a wonderful Mother’s Day idea! The chioggia beets are so stunning right? Try searching for them at your local farmer’s market!

  3. Cindy Gordon

    I love this idea! Crostini’s always impress my family and guests! They are beautiful and taste amazing!


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