The Best Vegan Crostini Appetizer is layered with creamy tofu ricotta cheese, jammy tomato confit, and basil chiffonade. This easy recipe is excellent for pleasing a crowd!
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This vegan crostini appetizer is the perfect harmony of sweet, savory, and salty all in one bite. Everyone will love how fresh this party appetizer tastes.
Crostini pairs great with other finger foods and dips for large gatherings or holiday parties. Make an entire spread with nut-free pesto, tofu ricotta cheese, chickpea chips, and garlic smashed potatoes!
It's hard to say what the showstopper of this appetizer is because each component is so special. And when they come together, they let the best parts of each one shine.
But the tomatoes are seriously delicious!
Tomatoes are sliced and then sauteed in olive oil for about 10 minutes. During this time, they transform into a jammy-like texture. Just wait and see!
I’m not sure what to call them… they aren’t technically roasted tomatoes, and they aren’t jam either. They aren’t sun-dried tomatoes but could be compared to a tomato confit. Let's call it a jammy tomato confit!
If you aren't already convinced, here are a few more reasons to love this appetizer:
- It is vegan and nut-free.
- It is ready in about 30 minutes.
- And it can be made ahead of time!
Ingredients
To make your crostini appetizer, you will need these simple ingredients:
- Crostini is the crispy base of this appetizer. Made with a baguette, olive oil, and salt, it is crispy all around yet still soft with a buttery inside.
- To make this appetizer gluten-free, use a gluten-free baguette.
- Jammy Tomato Confit add sweetness by sauteeing sliced cherry tomatoes with olive oil until they become jam-like.
- Tofu Ricotta Cheese is provides a savory feel to the appetizer with notes of lemon, garlic, and nutritional yeast.
- Another creamy spread, like vegan cream cheese, could also be used instead.
- Balsamic Glaze is drizzled on top for a sweet, rich, and tangy flavor.
- This can be left off if you are not a fan.
- Fresh Basil Chiffonade and Flaky Sea Salt bring it all together in an appetizer that feels upscale yet so simple!
- You could also use other fresh herbs like rosemary.
The recipe card below includes the full list of ingredients + instructions.
How to Make Crostini from a Baguette
Once you make crostini, you will never want to buy it from the store again! Here's a step-by-step guide to making the best homemade crostini:
- Use a serrated knife to cut the bread into ¼” thick slices.
- You want the slices to be thick enough to hold all the toppings but thin enough to easily bite into once toasted.
- Lay the slices on a sheet pan and 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.
Check out our post on how to make crostini from a baguette for even more tips and history behind this delicious appetizer.
How to Make Tofu Ricotta
You can buy vegan ricotta at the store, but it's also super easy to make at home! Here's a step-by-step guide to making vegan ricotta in under 5 minutes:
- Crumble the tofu into the bowl of a food processor.
- Add nutritional yeast, lemon juice, sea salt, black pepper, garlic powder, and onion powder.
- Pulse the mixture until the desired consistency is reached. The longer you process it, the creamier it will become. Scrape down the sides of the food processor as needed.
- Scrape the ricotta into a bowl and stir in any optional herbs or additions.
For additional tips and variations, check out our post on tofu ricotta cheese!
How to Make Jammy Tomato Confit
Here's a step-by-step guide to making a jammy tomato confit:
- Cook roughly sliced tomatoes with their juice and seeds on medium-high heat in olive oil for about 10 minutes.
- The olive oil will start to bubble. Keep mixing the tomatoes to ensure they do not stick to the pan.
- Continue to mix now and again, using a spatula to help break the tomatoes down
- By the end of the 10 minutes, the tomatoes will turn into a jam-like paste consistency.
Assembling the Crostini Appetizer
Here's a step-by-step guide to assembling the vegan crostini appetizer:
- Spread an even layer of vegan ricotta onto the crostini.
- Spoon the jammy tomatoes over the ricotta.
- Place chiffonade of basil leaves over top.
- Sprinkle with salt and drizzle with balsamic glaze. Enjoy!
Make Ahead Tips
Crostini, vegan ricotta, and jammy tomatoes can each be made ahead of time but must be stored separately. This will ensure each separate component stays as fresh as can be. This is especially important for the crostini as the bread will lose its crispiness if stored with ricotta or tomatoes, which release moisture. Please wait to assemble your crostini appetizer until right before it is served!
- Crostini can be stored at room temperature in an airtight container or plastic bag on the kitchen counter. Wait for it to fully cool before storing it.
- Ricotta can be made 3 to 4 days ahead of time and should be stored in an airtight container in the refrigerator. Just make sure to remix the ricotta before serving.
- Jammy tomato confit can be made 1 to 2 days ahead of time and should be stored in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop at low heat.
FAQ
Assemble just before serving! I cannot stress this enough. The moisture from the ricotta and tomatoes will seep into the bread over time, taking away it’s perfect crisp.
Crostini can be made using a gluten-free baguette if needed. Some other gluten-free options to enjoy this appetizer would be to assemble the toppings over chickpea chips, smashed potatoes, or on crackers.
More Vegan Appetizers
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Best Vegan Crostini Appetizer with Tofu Ricotta
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Ingredients
Crostini
- 1 baguette
- ¼ cup olive oil
- sea salt to taste
Jammy Tomato Confit
- 1 pint cherry tomatoes a clamshell
- ¼ cup olive oil
Additional Toppings
- ½ cup tofu ricotta more if needed to spread
- fresh basil
- sea salt to taste
- balsamic glaze to drizzle
Instructions
How to Make Crostini from a Baguette
- Use a serrated knife to cut the bread into ¼” thick slices. You want the slices to be thick enough to hold all the toppings but thin enough to easily bite into once toasted.
- Lay the slices on a sheet pan and 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.
How to Make Jammy Tomato Confit
- Roughly chop cherry tomatoes into slices. Each tomato will be about 3 to 4 slices, depending on their size.
- Cook tomatoes with their juice and seeds on medium-high heat in olive oil for about 10 minutes.
- The olive oil will start to bubble. Keep mixing the tomatoes to ensure they do not stick to the pan.
- Continue to mix now and again, and by the end of the 10 minutes, the tomatoes will turn into a jam-like consistency, use a spatula to help break them down faster
Assembling the Crostini Appetizer
- Spread an even layer of ricotta onto the crostini.
- Spoon the jammy tomatoes over the ricotta.
- Place chiffonade of basil leaves over top.
- Sprinkle with salt and drizzle with balsamic glaze. Enjoy!
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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