Strawberry Balsamic Crostini features vegan whipped ricotta and fresh basil. Embrace the freshness of the season with this delicious spring or summer appetizer.
Want to save this recipe?
I'll email you a link so you can come back to this later!
Plus more tasty vegan recipes every week. Unsubscribe at any time.
Each bite of strawberry crostini boasts a delightful harmony of sweet and savory flavors.
Creamy vegan ricotta cheese is spread over the crispy yet soft homemade crostini.
But the star of the show is the combination of chopped strawberries, balsamic glaze, and basil.
All together, you get a refreshing, bright summer appetizer.
Make this for your Valentine, and they will love you forever!
Or, really, anyone in your life who is ready to celebrate strawberry season!
P.S. Crostini is excellent for a fancy Galentine’s Day spread! Throw together a bunch of variations from jammy tomato basil crostini or cranberry cream cheese crostini.
Ingredients
You will need these simple ingredients to make strawberry crostini:
- Homemade Crostini creates the crispy yet soft and buttery base of this appetizer. Make it using a day-old baguette, olive oil, and sea salt.
- For a gluten-free version, opt for your favorite gluten-free baguette, crackers, or baked potato rounds.
- Whipped Tofu Ricotta forms the next layer of this crostini appetizer, providing a creamy and slightly savory taste.
- Fresh Strawberries, chopped into tiny pieces, ensure each bite of this appetizer is filled with delicious, sweet strawberry flavors.
- Balsamic Glaze is sticky and sweet, with a little tang. You can make this at home by reducing balsamic vinegar.
- Fresh Basil chiffonade complements the strawberry balsamic topping for a classic garnish.
- Sea Salt and Black Pepper round out the overall flavor.
The recipe card below includes the full list of ingredients + instructions.
How to Make Strawberry Balsamic Crostini
Here's a step-by-step guide to making this easy summer appetizer:
Prepare the little toasts, AKA the crostini. Brush with olive oil and bake until golden brown. Let cool.
Chop the strawberries into small chunks, about ¼” in size. Set aside in a small bowl.
Spread an even layer of tofu ricotta cheese onto the crostini.
Spoon chopped strawberries on top of the ricotta.
Sprinkle basil chiffonade, sea salt, and black pepper.
Drizzle balsamic glaze over each crostini.
Make Ahead Tips
This strawberry ricotta crostini appetizer can easily be prepared ahead of time.
Just store each ingredient separately, then assemble the crostinis when ready to serve:
- Tofu Ricotta - Store in an airtight container in the refrigerator for up to 5 days.
- Chopped Strawberries - Store in an airtight container in the refrigerator for up to 4 days.
- Crostini - Store in an airtight bag at room temperature for up to 3 days; cool completely before storing.
Strawberry Crostini Variations
There are so many creative and delicious variations of strawberry balsamic crostini out there! I just had to share a couple of the variations:
- Bread - Opt for a loaf of sourdough to make a big piece of toast.
- Spread - Substitute ricotta for vegan cream cheese or goat cheese.
- Strawberries - Swap fresh strawberries for pickled strawberries with white balsamic vinegar.
- Herbs - Instead of basil, try mint, thyme, or rosemary.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below!
Strawberry Balsamic Crostini with Whipped Ricotta
Email me the recipe!
I'll send you a link so you can come back to this later.
Plus more tasty vegan recipes every week. Unsubscribe at any time.
Ingredients
Crostini
- 1 baguette
- ¼ cup olive oil
- sea salt to taste
Crostini Toppings
- 2 cups tofu ricotta
- 8 large strawberries chopped into ¼” cubes (about 1 ½ cups chopped)
- 4-6 basil leaves chiffonade
- sea salt to taste
- black pepper to taste
- balsamic glaze to drizzle
Instructions
Prepare the Crostini & Strawberries
- Cut the baguette at an angle into ¼” thick slices.
- Use a pastry brush to generously coat each piece with olive oil, including the sides of the bread.
- Sprinkle each bread slice with sea salt.
- Bake in the oven at 375°F for about 12 minutes or until toasted and golden brown.
- While the crostini is baking, wash and dry the strawberries.
- Chop off the leafy part of the strawberry and any of the white part (unripened strawberry).
- Dice the strawberry into small ¼” cubes.
Assemble the Strawberry Crostini Appetizer
- Spread an even layer of tofu ricotta onto each crostini, about a tablespoon.
- Spoon the chopped strawberries on top, about a tablespoon.
- Sprinkle salt and pepper on top of each crostini.
- Drizzle the balsamic glaze over each crostini.
Notes
- Tofu Ricotta - Store in an airtight container in the refrigerator for up to 5 days.
- Chopped Strawberries - Store in an airtight container in the refrigerator for up to 4 days.
- Crostini - Store in an airtight bag at room temperature for up to 3 days; cool completely before storing.
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Comments
No Comments