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.
Ingredients
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
Instructions
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Combine 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.
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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.
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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.
Recipe Notes
- Make sure your macadamia nuts are properly soaked. Just like cashews, macadamias are so-called short-soak nuts. They require only 2 to 4 hours soaking at room temperature or overnight in the fridge.
- Do not soak these nuts for much longer or they will start to break down their health-promoting oils.
- The nutritional yeast adds the cheesy flavor to the vegan macadamia ricotta, so don't skip it.
-Top your crostini right before serving them as they will get softer with time.